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Swedish Pancakes with Lingonberry Butter

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

<p>Delicate, buttery, tangy, delicious&#8230; are just a few adjectives that describes these Swedish Pancake/crepes from Cook&#8217;s Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recipe, as they reminded me of the Swedish pancakes that I had at an International House of Pancakes, years ago. You can serve these with plain jam, but I decided to add the jam to whipped butter which gave these extra richness&#8212; with a few extra calories. Once in a while, just live it up!</p>


2 cups instant flour (see note)
¼ cup sugar
1 teaspoon salt
cups half-and-half
cups club soda
9 tablespoons unsalted butter, melted and cooled
2 large eggs plus 2 yolks, lightly beaten
NOTE: To avoid a lengthy resting period, we used instant flour (Wondra) in the batter, which dissolves faster than regular flour and requires less whisking.

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