Swedish Pancakes

Master the art of creating truly delicious pancakes - of any type - and you will have a solid foundation from which to base any number of delicious creations. From traditional buttermilk flapjacks, to light-as-a-feather French crepes that seem to dissolve effortlessly on your tongue, the possibilities are endless. Spring time means crisp morning breakfasts on the patio, a fresh-squeezed mimosa, french press coffee, and Swedish pancakes accompanied by lingonberry butter. Lingonberries are a bright red fruit, similar to a currant, that possess a brilliantly sweet-tart flavor. They are EVERYWHERE in Sweden, you'll find them in everything from chocolate bars to salad dressings. Over here, you can find them in better grocers in the jam/preserves aisle, or stock up cause' they're cheaper at IKEA (near the checkout). When some of these glistening jewels are whipped into fresh creamery butter, the berries become an irresistible bedfellow for the sweet, buttery pancakes. As simple in elements as this dish is, it is a guaranteed show-stopper at your next brunch!


These aren't your everyday Bisquick pancakes so stir the batter cautiously - it is only necessary to combine the ingredients; it will make the pancakes tough if you mix too much. Cook, over med-high heat, in a well greased, pre-heated pan. You want a thin, even coating of butter across the surface of the pan. Use a silicone spatula to loosen and turn them after they set up, they're done after about 30 seconds on each side. Place on a plate and keep warm in the oven while you get back to cranking out the next pancake. When plating, you can simply dust them with powdered sugar and a grating of fresh lemon zest, or top them with lingonberry compound butter for a rich, luxurious experience that will make you feel like you are in a 4-star restaurant in northern Europe.

Ingredients

• 3 eggs
• 1/4 cup sugar
• Pinch salt
• 1 cup milk
• 3/4 cup flour
• 3 tablespoons melted butter, more for cooking
• Powdered sugar for dusting

Method

• 1. Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
• 2. Beat egg whites until they hold stiff peaks. Gently stir them into batter; do NOT overmix!
  
• 3. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, game on! Melt some butter in pan, and pour about 1/4 cup batter into your pan. I use a soup ladle. Tilt the pan to coat evenly and watch the heat! Cook as many pancakes at once as will fit comfortably, turning them when they are stiff and bubbles have popped.
  
• 4. Serve immediately.