Norwegian Pancakes

Prep Time: 10 mins | Cook Time: 15 mins | Course: Breakfast | Serves: 4

Lovely thin pancakes filled with lingonberry butter, rolled up and dusted with powdered sugar and a light sprinkling of lemon juice drops. 

1 cup flour

½ tsp salt

3 eggs

2 Tbsp butter, melted

1 ½ cups milk

1 tsp vanilla

Butter (or spray oil), for frying

Lingonberry Butter:

4 Tbsp lingonberries

4 Tbsp butter, melted

Powdered sugar, in a shaker

1 lemon, cut in half

Whisk flour and salt together in a mixing bowl, add in the eggs, melted butter, milk, and vanilla. Preheat a skillet with butter over moderate heat and ladle ¼ cup of batter into the skillet rotating to distribute the batter. Cook for about 1 minute, flip, and cook another approximate minute until the batter is used up.

Mix berries and butter together, spoon a line in the middle of the pancake, roll up and dust with powdered sugar squeezing a few drips of lemon juice over.