Swedish Pancakes with Lingonberries (Plättar)

By norsegal8

These are tender, crepe-like pancakes. Start with the 2 cups of milk, but as you go along you will need to add more milk to the batter, which tends to thicken as it stands. If you do not have a special pancake pan with indentations about 3 inches in diameter, make the pancakes 6 inches in diameter, using an omelet or cake pan. In Sweden, this is a traditional Thursday evening dessert, which follows the traditional Thursday evening pea soup.

Ingredients

• TOPPING:
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 to 3 cups milk
• lingonberry jam
• 1 cup whipping cream, whipped
• 2 tablespoons powdered sugar

Preparation

Step 1

In a mixing bowl, combine the flour, sugar and salt. Mix the eggs and 2 cups of the milk together. Whisk the liquids into the dry ingredients until the batter is smooth. Cover and let stand for 2 hours. The batter should be the consistency of thick cream. If it is thicker than that or if while you are making pancakes, it becomes thicker, add more milk.

Heat a Swedish pancake pan, or a crepe or omelet pan. Coat with the butter. Beat the batter again and spoon a tablespoon of batter into each section of the pan. Tilt and turn the pan to cover the bottoms of the indentations completely. Turn over and brown both sides. Remove onto a warm platter and serve immediately with lingonberry jam and whipped cream, sweetened with powdered sugar.