Swedish Pancakes- Longing for Lingonberries

I was so excited this spring when our local nursery actually had lingonberry plants for sale. Seriously, how can this wonderful  Scandinavian forest berry grow in a garden in the dry northern California summer? Sure, it would like our cool and wet winters, but I laughed to think of harvesting enough berries to do all of the wonderful things that my Swedish friends do each fall with the berries they find literally outside their  back doors. So, I bought a few plants and nestled them among the strawberries. That summer one of my Swedish visitors actually laughed at my measly little struggling plants.

lingonberry hopefuls

Well, enough of the lingonberry saga- we have an abundance of another beautiful red fruit-Pomegranates! I have been busy all fall harvesting from my own trees, gathering from friend's trees, and making deals with the farmers at the local Saturday market. In exchange for a nice jar of jelly, they sell me me bags of their not- so -pretty fruit for a great price. The work involved in seeding and juicing is a bit tedious but well worth it.

ready for a few more batches of jelly

One of the most loved foods at our home is the simple Swedish pancake-or plättar. I suppose it would be called a crepe in many other places.  Although any day is  a  good day for pancakes, Thursday in my father -in -law's kitchen meant pea soup and pancakes. He always served them right after the soup and they were in these perfect stacks of about 8 layered with a dab of berry preserves between each one and then topped with a thick mound of fresh whipped cream. Since it is most traditional to have local wild berries such as  lingonberries with the pancakes, I decided to save my small jar from IKEA and turn to my California jelly and  fresh pomegranates to adorn my little pancakes. The result was perfectly beautiful and simple. Well...the jelly took time, but the bright ruby red seeds and the smooth jelly were perfect.
Swedish pancakes are cooked on the stove on a "plättlagg". I found mine long ago at a specialty kitchen store. My crepe pan, used for larger ones that you can roll up, was found at garage sale! Cast iron is best and it seasons well so that you don't need to spray the pan nor use a lot of butter to keep them from sticking.
I've taught the children to make these and there is a little art to knowing when to flip them.
The following recipe is very simple-not any sugar added since that can be added later  in the toppings. I usually double this recipe.

Poor Jörgen, he got home too late for this small batch-kids got home from tennis hungry and others kept walking by and "sampling " them.
That is why we double just about everything here...at least.

Here's what you need to start :

             1 cup of flour

    1/2 teaspoon of salt                                                                                                 

             2  2/3 cup of milk                                                              
             3 eggs
             3 tablespoons of butter melted

a simple hand beater works great

Combine the flour and salt in a mixing bowl. Add half of the milk and whisk it together until is smooth. Add the rest of the milk, beat and then add the eggs.
Melt the butter and stir it into the batter.

Heat the pan until it is hot. Test it by sprinkling a  few drops of cold water on it. If they almost pop and sizzle off the pan then it is ready.

I use a soup ladle to pour about 2 tablespoons into the small wells. If using a crepe pan then pour just enough to cover the whole surface-tilt the pan to get it spread out  quickly.

ready to flip

The pancakes are ready to flip when they appear almost dry on the top. I use a plain dinner knife to gently lift the edges and turn it over. Let it cook for just a short while. Don't fret if you have a few flops! It takes a bit of practice and the ones that are less than perfect are great samples  for those who walk by and can't wait!

they are done when the tops have a nice light brown color and small little circles

Stack them on a pretty platter and you can place a dab of jam or berry preserves in between
them or just serve it on the side . I dust lightly with powdered sugar and serve whipped cream with a tablespoon or two of vanilla sugar added.











Whipped cream-  pour about 2 cups of whipping cream into the mixer, add vanilla sugar or powdered sugar and beat at high speed until just thickened. The Ankersrum Assistant works very efficiently and quickly, so don't walk away or you will get a thick creamy butter!

whip until fluffy and  stays on the spoon

As always, these are a delight for all!