I learned this recipe recently. A friend asked me what makes the pancakes “Swedish” so I had to google it – apparently these are popular in Sweden – and Swedes like to top them with Lingonberries. I’ve never had lingonberries. Blueberries, Strawberries, and apples are great on them. I’ve also included recipes for these toppings.
- 6 eggs
- 3/4 cup flour
- 3 tbsp sugar
- 1 tsp salt
- 1 cup milk
Beat eggs well, add flour, sugar and salt, beat well then blend in milk. Heat griddle to hot. Butter griddle, pour a thin layer in pan (batter should quickly spread). Cook until top is just barely dry, then flip. Cook for another minute. Flip half up (like an omelet), remove from pan. Serve with powdered sugar and fruit topping. Makes 10-12 pancakes.
Blueberry topping: Place 2 cups blueberries in sauce pan with 1/2 cup sugar. Bring to low boil, stirring often. Stir 1 tbsp cornstarch into 1/4 cup cold water. Stir cornstarch mixture into hot blueberries. Remove from heat.
Apple topping: place 2 cups apple chunks in sauce pan with 1/2 cup brown sugar and 1 tsp cinnamon. Bring to low boil. Stir 1 Tablespoon cornstarch (or flour) into 1/4 cup cold water. Stir cornstarch mixture into hot apples. Remove from heat.
Strawberry topping: cut 2 cups strawberries into bite-sized pieces. Sprinkle 1/2 cup sugar over berries and let sit in fridge for 1 hour or more. Does not need thickening.
The Wildwood Glen 