Swedish Pannkakor with Lingonberry Jam and Sour Cream

Ingredients

• 1 cupall-purpose flour
• 3 pieceeggs
• 2 cupwhole milk
• 3 tbspunsalted butter
• 1 tbspgranulated sugar
• 0.25 tspsalt
• 0.5 cuplingonberry jam
• 0.5 cupsour cream
• 2 tbspbutter for frying
• 4 cupmixed green salad leaves
• 1 piececucumber
• 1 cupcherry tomatoes
• 2 tbspolive oil
• 1 tbspwhite wine vinegar
• 1 pinchsalt and pepper for salad

Method

1. 1

   In a large mixing bowl, whisk together the flour, sugar, and salt, then make a well in the center and add the eggs. Whisk the eggs into the flour gradually to avoid lumps.

2. 2

   Pour in the milk a little at a time, whisking continuously until you have a smooth, thin batter — it should be much runnier than regular pancake batter. Melt 3 tbsp butter and whisk it into the batter.

3. 3

   Let the batter rest for 5 minutes while you prepare the salad: slice the cucumber, halve the cherry tomatoes, and toss with the salad leaves, olive oil, white wine vinegar, salt, and pepper. Set aside.

4. 4

   Heat a 20–22 cm (8-inch) non-stick or crepe pan over medium-high heat and add a small knob of the frying butter, swirling to coat the pan evenly.

5. 5

   Pour in about 1/4 cup of batter and immediately tilt the pan in a circular motion so the batter spreads into a thin, even layer covering the base of the pan.

6. 6

   Cook for about 60–90 seconds until the edges look set and lightly golden, then flip with a thin spatula and cook the other side for 30–45 seconds. Slide onto a plate and repeat with remaining batter, adding a little butter between each pancake.

7. 7

   Stack the finished pannkakor on a warm plate. Serve 3–4 pancakes per person alongside the salad, with lingonberry jam and a generous dollop of sour cream on the side for spreading and rolling.