Midwest Swedish Pancakes

Ingredients

• 3 large eggs
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 3 tablespoons unsalted butter, melted, plus more for the pan
• Lingonberry preserves and powdered sugar, for serving

Before you cook

• Whisk the eggs, milk and cream together in a bowl until frothy.
• Sift in the flour, sugar and salt and whisk until absolutely smooth.
• Stir in the melted butter.
• Cover the batter and let it rest for 20 minutes so the bubbles settle and the flour hydrates.

Steps

1. Heat an 8-inch skillet over medium heat and rub it with butter.
2. Pour in a scant 1/4 cup of batter and immediately swirl the pan so the batter runs thin across the whole bottom.
3. Cook until the edges lift and the underside is lightly freckled, about 60 seconds.
4. Loosen the edge with a spatula and flip the pancake.
5. Cook the second side for 20 to 30 seconds only.
6. Slide the pancake onto a plate and repeat with the rest of the batter, stacking them as you go.
7. Spread each pancake with lingonberry preserves and roll it up.
8. Dust the rolls with powdered sugar and serve three or four to a plate.