Swedish Pancakes with Lingonberries

Swedish pancakes have long been a favorite. Some people scrapbook...I recipe book inserting sentimental cards or comments like “Audrey likes” or a “family favorite”, dates and who I made the recipe for. This recipe is quick and easy layering ingredients in the blender. The original recipe has a lingonberry sauce recipe included but while fresh lingonberries I have never found, the conserve is in the jam aisle and it’s amazing. Thanks to Maryana Vollstedt and The Big Book of Breakfast for this wonderful recipe that I have barely adapted.

3 eggs

1 cup milk

1 cup flour

6 Tbsp butter, melted

½ tsp salt

1 tsp vanilla

1 jar lingonberries, from Sweden

Blend eggs, milk, flour, butter, salt and vanilla in the blender ( or a mixing bowl with a whisk). Run a rubber scraper around the blender's sides to make sure all the flour is incorporated. Preheat a griddle or skillet and spray with a bit of oil spray or a pat of butter. Pour small round pancakes (they will be thinner than regular pancakes) and cook for about a minute a side. Top with the special lingonberries and serve warm.