Swedish Pancakes with Lingonberry Jam (Plättar med Lingonsylt)

by Charlotte Bonavida
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Recipe inspired by the book “Pippi Longstocking” by Astrid Lindgren

“Now shut your eyes while I set the table,” said Pippi. Tommy and Annika
squeezed their eyes as tightly shut as possible. They heard Pippi opening the
basket and rattling paper.


“One, two, nineteen–now you may look,” said Pippi at last. “

They looked, and they squealed with delight when they saw all the good things
Pippi had spread on the bare rock. There were good sandwiches with meatballs
and ham, a whole pile of sugared pancakes, several little brown sausages, and
three pineapple puddings. For, you see, Pippi had learned cooking from the
cook on her father’s ship.”

Swedish Pancakes with Lingonberry Jam | Let's Taco Bout It Blog

“Aren’t Scrubbing Vacations grand!” said Tommy with his mouth full of
pancakes. “We ought to have them every day.”


“No, indeed, I’m not that anxious to scrub,” said Pippi. “It’s fun, to be sure, but
not every day. That would be too tiresome.”


At last the children were so full they could hardly move, and they sat still in the
sunshine and just enjoyed it. “


 

Swedish Pancakes with Lingonberry Jam (Plättar med Lingonsylt)

Course Breakfast, Snack
Cuisine Swedish
Keyword Swedish Pancakes with Lingonberry Jam

Ingredients

  • 2 large eggs
  • 2 c whole milk
  • 1 t kosher salt
  • 2 T white sugar
  • 1 1/2 c all purpose flour
  • 1/8 t fresh grated nutmeg
  • 2 T salted butter
  • 1 jar lingonberry jam

Instructions

  1. In a large mixing bowl, whisk eggs and milk together until homogenous color.
  2. Add salt, sugar, flour, and nutmeg into the bowl to combine thoroughly; it will look like thin pancake batter.
  3. Rest in the fridge for 1-2 hours, then leave on the counter for 10-15 minutes to come to room temperature.
  4. Once you pull the batter out of the fridge, heat the largest heavy griddle or non-stick pan on medium for 2 minutes then add ½ t of butter to the pan and allow to bubble and spread around the pan evenly.

  5. Ladle ½ cup of the batter into the pan (you can smaller amounts of batter for smaller pancakes).
  6. Cook for 1-2 minutes per side, until bubbly brown, and flip with large spatula.
  7. Continue using the butter for each new pancake and adjust the temperature as necessary to get the pancakes brown in 1-2 minutes.
  8. Roll or fold the pancakes and slather with any leftover butter and a spoon of lingonberry jam and eat immediately.

Recipe Notes

You can fill with many delightful combinations: nutella & banana, powdered sugar & a squeeze of lemon, whipped cream & berries, lemon curd & fresh herbs, smoked fish & cream cheese.

Another way to eat it is to stack the plättar or a plate, one on top of each other and smear the fillings between each layer, then cut it like a cake in wedges.

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