By Chef Alli
Swedish Pancakes with Warm Lingonberry Jam
Ingredients
Pancakes
3 large eggs
3 cups milk
3 Tbs. unsalted butter melted, plus more for the skillet
1½ cups all-purpose flour
2 tsp. granulated sugar
1 tsp. kosher salt
Toppings
Powdered sugar
Warm lingonberry jam
Greek yogurt (plain or vanilla), as desired
Instructions
In a large mixing bowl, beat eggs until well combined. Add the milk, melted butter, flour, sugar and salt; whisk until smooth.
In a 12-inch non-stick skillet over medium heat, add a bit of butter.
When the butter is sizzling, add about 1/4 cup batter, tilting the pan in circles until the batter is spread out in a thin layer over the pan.
Cook for 1–2 minutes, until the edges of the pancake are bubbled and browned. Using a thin metal spatula, quickly flip the pancake.
Cook the second side until golden, about 1 minute, then transfer the pancake to a platter.
Repeat with the remaining batter, stacking the pancakes on the platter with a piece of parchment paper between each one to keep them from sticking.
Meanwhile, place the lingonberry jam into a small saucepan over low heat, adding just a bit of water to make it a bit more spreadable; keep warm.
Serve the pancakes immediately, topped with a generous dollop of yogurt and drizzled with warm lingonberry jam; sprinkle with powdered sugar, as desired.
