Raundi's Swedish Pancakes

Raundi's Swedish Pancakes
  • 1/4 cup lingonberry jam
  • 1/4 cup melted butter
  • 2 cups milk
  • 4 eggs
  • 2 tablespoons melted butter
  • 3 teaspoons vanilla extract
  • 1 cup all-purpose flour, sifted
  • 2 tablespoons white sugar
  • 1 dash salt


  1. Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
  2. Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
  3. Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
  4. Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.

05/13/2018
Raundi's Swedish Pancakes, recipe PT15M PT1H 5 455 calories

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