Pannkakor

Swedish pancakes are one of Sweden’s best-known food exports. Served with powdered sugar, lingonberry preserve, and sour cream. They are traditionally eaten as a light dessert on Thursdays after the yellow pea soup called ärtsoppa. Swedish lingonberries are similar to, but different from American cranberries.

Pancakes are almost never served for breakfast, but either as dessert with sweet jam and cream, or as a meal in itself, using fewer sweet toppings.

1 cup flour
½ tsp. salt
2 ½ cups milk
3 eggs
3 Tbsp. butter, divided

Mix flour and salt in a bowl. Whisk in half of the milk and blend to a smooth batter. Whisk in remaining milk and eggs. Allow to swell for about 30 minutes. Melt half the butter in a frying pan and whisk it into the batter. Use the remaining butter to fry thin pancakes. It is important to warm the pan so it is really hot before you start; the batter must react immediately. A crepe pan works really well for this.

Yield: 4 cups or 16 pancakes