- 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
- Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
- Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
- Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
- 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
recipepes.com
Raundi's Swedish Pancakes, recipe
PT15M
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5
455 calories
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