Swedish Pancakes With Lingonberry Butter

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups instant flour (see note)
• 1/4 cup sugar
• 1 teaspoon salt
• 1 1/2 cups half-and-half
• 1 1/2 cups club soda
• 9 tablespoons unsalted butter, melted and cooled
• 2 jumbo eggs
• 2 egg yolks, lightly beaten
• to avoid a lengthy resting period we used instant flour (wondra)

Recipe

• 1 make batter combine flour, sugar, and salt in large bowl. slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
• 2 cook pancakes brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. when butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. cook until golden brown, 1 to 2 minutes per side. transfer to plate and cover tightly with aluminum foil. repeat with remaining butter and remaining batter. serve.
• 3 note: i combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that i rolled into crepes.
• 4 make ahead: swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. to serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.