Swedish Pancakes with Lingonberry Jam

Name: Swedish Pancakes with Lingonberry Jam
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 1¼ cups (150 g) all-purpose flour, spooned into the cup and leveled; 1 tablespoon (12 g) granulated sugar; ½ teaspoon (3 g) fine salt; 3 whole (150 g) large eggs, at room temperature; 2½ cups (600 ml) whole milk, at room temperature or slightly cool; 1 teaspoon (5 ml) pure vanilla extract; 3 tablespoons (42 g) unsalted butter, melted and cooled for 5 minutes (for the batter); 2 tablespoons (28 g) unsalted butter, softened or melted (for greasing the skillet); ¾ cup (240 g) lingonberry jam, at room temperature, stirred to loosen; 1 tablespoon (8 g) powdered sugar, for dusting (optional)

From the MyKitchenBank Kitchen

Thin, tender, lacy-edged Swedish pancakes (pannkakor) cooked in a buttered skillet, then rolled or folded around tart-sweet lingonberry jam. The batter comes together in a bowl with a whisk and rests while you get the table ready.

Prep: 10 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 5 min
Makes: About 12 thin pancakes (4 servings of 3)

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Ingredients

4 servings

1¼ cups (150 g) all-purpose flour, spooned into the cup and leveled
1 tablespoon (12 g) granulated sugar
½ teaspoon (3 g) fine salt
3 whole (150 g) large eggs, at room temperature
2½ cups (600 ml) whole milk, at room temperature or slightly cool
1 teaspoon (5 ml) pure vanilla extract
3 tablespoons (42 g) unsalted butter, melted and cooled for 5 minutes (for the batter)
2 tablespoons (28 g) unsalted butter, softened or melted (for greasing the skillet)
¾ cup (240 g) lingonberry jam, at room temperature, stirred to loosen
1 tablespoon (8 g) powdered sugar, for dusting (optional)

Equipment (7)

10-inch (25 cm) nonstick or well-seasoned skillet or crêpe pan
Large mixing bowl (at least 3 quarts / 3 L)
Whisk
Measuring jug with a spout, or a ¼-cup (60 ml) ladle
Thin flexible spatula
Baking sheet and a clean kitchen towel or foil for keeping pancakes warm
Pastry brush or folded paper towel for greasing the pan

Steps

Before you start

Take the eggs and milk out of the fridge about 20 minutes ahead so they are not ice-cold. This helps the batter blend smoothly.
The batter must rest for 30 minutes, so plan for about 65 minutes in total.
Heat the oven to its lowest setting, about 200°F (95°C), if you want to keep finished pancakes warm for serving together.
Measure flour by weight if you can. Scooping straight from the bag can add too much and make the pancakes tough.

1
Mix dry ingredients
- In a large bowl, whisk the flour, sugar and salt together for about 15 seconds so the salt and sugar are evenly spread through the flour.
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Ready when: No streaks or clumps of salt or sugar remain.
2
Make smooth batter
- In a measuring jug, whisk the eggs, then whisk in 1 cup (240 ml) of the milk and the vanilla.
- Pour this into the dry ingredients and whisk until a thick, smooth paste forms.
- Whisk in the remaining 1½ cups (360 ml) milk in two additions, then whisk in the 3 tablespoons cooled melted butter.
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Ready when: The batter is completely smooth and thin, about the consistency of heavy cream, and coats a spoon lightly.
Tip: Adding the milk gradually to a thick paste first prevents lumps. If you do see lumps, pour the batter through a fine sieve.
3
Rest the batterOven 200°F / 95°C
- Cover the bowl and let the batter stand at room temperature for 30 minutes.
- Meanwhile, preheat the oven to its lowest setting, about 200°F (95°C), and set a baking sheet inside if you want to keep pancakes warm.
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Ready when: Small bubbles may sit on the surface and the batter looks slightly thicker at the edges of the bowl.
Tip: Give the batter a quick stir before cooking, as the flour settles. If it has thickened beyond cream, whisk in 1–2 tablespoons milk.
4
Heat the skillet
- Set the 10-inch (25 cm) skillet over medium heat for 2–3 minutes.
- Brush or wipe the surface with a thin film of the skillet butter.
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Ready when: A drop of batter sizzles gently on contact and the butter foams without browning quickly.
Tip: If the butter browns at once, the pan is too hot. Lower the heat slightly and wipe it out.
5
Pour and swirl
- Stir the batter, then pour about ¼ cup (60 ml) into the center of the pan while lifting and tilting the pan in a circle so the batter spreads in a very thin layer to the edges.
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Ready when: The batter covers the pan bottom in a thin, even layer with no bare patches.
Tip: The first pancake is often a test. Adjust the amount of batter and the heat as needed.
6
Cook and flip
- Cook for about 1 to 1½ minutes, until the surface looks matte rather than wet and the edges are lightly golden and lift from the pan.
- Slide the spatula under the pancake and flip it in one motion.
- Cook the second side for 30–45 seconds.
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Ready when: The first side is golden with light brown lacy spots, and the second side has a few pale gold freckles.
Tip: Lower the heat if the pancakes brown before the top sets. Raise it slightly if they look pale and rubbery.
7
Repeat and keep warmOven 200°F / 95°C
- Slide each pancake onto the baking sheet in the warm oven, stacking them loosely under a clean towel.
- Re-grease the pan lightly with skillet butter about every second pancake and stir the batter before each pour.
- Continue until all the batter is used, about 12 pancakes, in roughly 20 minutes.
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Ready when: Every pancake is thin, flexible and golden with a tender, slightly lacy edge.
Tip: Don't over-butter the pan. Too much makes the pancakes greasy instead of lacy.
8
Fill and serve
- Spread about 1 tablespoon of lingonberry jam over each pancake.
- Roll them up or fold them into quarters, arrange 3 per plate and dust with powdered sugar if using.
- Serve right away, with extra jam on the side.
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Ready when: Pancakes are warm and soft with the jam spread evenly to the edges.
Tip: If the jam is very stiff, stir in a teaspoon of warm water so it spreads without tearing the pancakes.

Good to know

Tips

Pancakes should be thin. If yours seem thick or cakey, thin the batter with 2–3 tablespoons milk.
A nonstick or well-seasoned pan needs very little butter. Wipe off excess, which makes lacier edges.
Pour the batter and swirl immediately, as it sets within seconds on a hot pan.
For a classic serving, add whipped cream next to the lingonberry jam.

Make ahead

"The batter can be made up to 24 hours ahead. Cover it and refrigerate, then whisk well and let it sit 15 minutes before cooking. Cooked pancakes can be made a day ahead and reheated."

Storage & reheating

"Room temperature: up to 2 hours covered. Fridge: stack with parchment between pancakes in an airtight container for up to 3 days. Freezer: up to 2 months, parchment-separated in a freezer bag. Reheat in a dry skillet over medium-low heat for 20–30 seconds per side, or stacked and wrapped in foil in a 300°F (150°C) oven for 8–10 minutes (from frozen, 12–15 minutes)."

Substitutions

lingonberry jam → cranberry sauce or tart cherry jam. Lingonberry is tart and slightly bitter. Whole-berry cranberry sauce is the closest match, and cherry jam is sweeter.
whole milk → 2% milk or unsweetened oat milk. Whole milk gives the richest flavor. 2% works fine, and oat milk gives slightly more delicate pancakes.
all-purpose flour → 1 cup plus 2 tablespoons (about 150 g) gluten-free 1:1 baking flour blend. Rest the batter the full 30 minutes. The pancakes are more fragile, so flip them gently.
pure vanilla extract → ½ teaspoon ground cardamom. Gives a more traditionally Scandinavian flavor.