Best 10 Swedish Pancakes With Lingonberry Butter Recipes

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**Swedish Pancakes with Lingonberry Butter: A Delectable Journey into Swedish Cuisine**

Embark on a culinary adventure to the heart of Sweden with our Swedish pancakes, a beloved breakfast treat that embodies the essence of Swedish cuisine. These delicate pancakes, known as "plättar" in Swedish, are characterized by their thin and airy texture, achieved through a unique batter that incorporates buttermilk and sparkling water, resulting in a delightful crispiness on the edges. Complementing the pancakes is a luscious lingonberry butter, a traditional Swedish condiment that adds a vibrant tartness and fruity sweetness. Join us as we explore this culinary masterpiece, with step-by-step instructions for both the pancakes and the lingonberry butter, ensuring a delightful and authentic Swedish breakfast experience.

Check out the recipes below so you can choose the best recipe for yourself!

RAUNDI'S SWEDISH PANCAKES



Raundi's Swedish Pancakes image

Thin and delicious Swedish pancakes. Serve with lingonberry butter, Nutella® or your favorite topping.

Provided by Archae76

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 13m

Yield 6

Number Of Ingredients 9

¼ cup lingonberry jam
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 311 calories, Carbohydrate 29.7 g, Cholesterol 161 mg, Fat 16.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 227 mg, Sugar 8.6 g

SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - (3.5/5)



Swedish Pancakes with Lingonberry Butter Recipe - (3.5/5) image

Provided by Foodiewife

Number Of Ingredients 8

2 cups instant flour
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 eggs, large
2 yolks, lightly beaten

Steps:

  • Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth. Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve. Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

SWEDISH PANCAKES WITH LINGONBERRIES



Swedish Pancakes with Lingonberries image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 32 pancakes

Number Of Ingredients 9

4 eggs
4 cups milk
2 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
Oil for brushing griddle
Preserved lingonberries, for topping pancakes
Sour cream, for topping pancakes

Steps:

  • Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
  • Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
  • Serve immediately, topped with lingonberries and a dollop of sour cream.

AUTHENTIC SWEDISH PANCAKES



Authentic Swedish Pancakes image

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Provided by Amber Adamson Kincheloe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 13

Number Of Ingredients 6

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

Steps:

  • Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
  • Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
  • Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g

SWEDISH PANCAKES WITH LINGONBERRY BUTTER



Swedish Pancakes With Lingonberry Butter image

Delicate, buttery, tangy, delicious... are just a few adjectives that describes these Swedish Pancake/crepes from Cook's Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recipe, as they reminded me of the Swedish pancakes that I had at an International House of Pancakes, years ago. You can serve these with plain jam, but I decided to add the jam to whipped butter which gave these extra richness-- with a few extra calories. Once in a while, just live it up!

Provided by foodiewife_12461649

Categories     Breakfast

Time 30m

Yield 15 pancakes, 4 serving(s)

Number Of Ingredients 9

2 cups instant flour (see note)
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 jumbo eggs
2 egg yolks, lightly beaten
to avoid a lengthy resting period we used instant flour (Wondra)

Steps:

  • MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
  • COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
  • NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
  • MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Nutrition Facts : Calories 465.1, Fat 41.4, SaturatedFat 24.6, Cholesterol 302.4, Sodium 689.3, Carbohydrate 16.9, Sugar 12.8, Protein 8.1

SWEDISH PANCAKES



Swedish Pancakes image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, maple syrup and fresh fruit, for garnish

Steps:

  • Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
  • Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams

SWEDISH PANCAKES WITH LINGONBERRIES



Swedish Pancakes with Lingonberries image

An easy and delicious recipe for a true Scandinavian classic. Tender and delicate pancakes served with lingonberries and butter.

Provided by Kristi

Categories     Breakfast     Dessert

Time 2h35m

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons water
3 tablespoons unsalted butter (melted and cooled, plus more for the pan)
½ teaspoon vanilla
1/4 cup unsalted butter (room temperature)
2 tablespoons lingonberry preserves
Pinch of salt
Lingonberry preserves

Steps:

  • Make the Pancake Batter: Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
  • Meanwhile, make the Lingonberry Butter: Combine lingonberry preserves, butter and salt together in a small bowl with a fork. Set aside.
  • Preheat oven to 200 degrees. Heat a 10 inch nonstick skillet over medium heat. Stir the batter briefly to recombine. Brush skillet with melted butter. Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan. Continue swirling until the batter is just set. Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds. Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
  • When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.

Nutrition Facts : Calories 399 kcal, Sugar 11 g, Sodium 210 mg, Fat 24 g, SaturatedFat 15 g, Carbohydrate 37 g, Fiber 1 g, Protein 8 g, Cholesterol 141 mg, ServingSize 1 serving

EASY SWEDISH PANCAKES



Easy Swedish Pancakes image

This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.

Provided by KARI HALL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 large eggs eggs
2 cups milk
½ cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Steps:

  • In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
  • Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 21.1 g, Cholesterol 211 mg, Fat 13.3 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 161.2 mg, Sugar 9.3 g

SWEDISH PANCAKES WITH LINGONBERRIES (PLATTAR)



Swedish Pancakes with Lingonberries (Plattar) image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h10m

Yield 6 - 8 servings

Number Of Ingredients 5

3 eggs
2 cups milk
1 cup flour
6 tablespoons unsalted butter, melted
1/2 teaspoon salt

Steps:

  • Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
  • Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 196 milligrams, Sugar 3 grams, TransFat 0 grams

LINGONBERRY BUTTER



Lingonberry Butter image

Lingonberries are an amazing little berry from Sweden that taste sort of like a cranberry. Lingonberry preserves are tangy, sweet, and all around good. They are readily available online and in some IKEA and specialty stores. This compound butter is an excellent accompaniment to crepes, store bought Swedish pancake mix, or even toast. The serving size is approximate, but it makes a considerable amount.

Provided by Anjelphyre

Categories     Swedish

Time 10m

Yield 30 serving(s)

Number Of Ingredients 2

7 ounces lingonberry preserves
1 1/2 lbs unsalted butter, room temperature

Steps:

  • In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.
  • Add lingonberries and beat until thoroughly combined and light pink in color.
  • The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!
  • Store in an airtight container in the refrigerator. Has an excellent shelf life.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your pancakes. Look for organic or local ingredients whenever possible.
  • Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for at least 10 minutes before cooking will allow the gluten to relax and will make your pancakes more tender.
  • Use a hot, lightly greased skillet: A hot, lightly greased skillet will help your pancakes cook evenly and prevent them from sticking.
  • Cook the pancakes over medium heat: Medium heat will help your pancakes cook through without burning them.
  • Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them only once, when the edges are dry and bubbles form on the surface.
  • Serve immediately: Swedish pancakes are best served immediately, with your favorite toppings.

Conclusion:

Swedish pancakes are a delicious and versatile breakfast or brunch dish. They are easy to make and can be enjoyed with a variety of toppings. With a few simple tips, you can make perfect Swedish pancakes every time. So next time you're looking for a special breakfast or brunch recipe, give Swedish pancakes a try!

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