Swedish Pannkakor

Ingredients

• 4 eggs
• 250 ml (1 cup) whole milk
• 125g (1 cup) all-purpose flour
• 1 tbsp sugar
• 1/4 tsp salt
• 4 tbsp salted butter, melted, divided
• Lingonberry jam, for serving
• Whipped cream, for serving

Before you cook

• Whisk the eggs, milk, flour, sugar, and salt together in a bowl until completely smooth and free of lumps.
• Whisk in half the melted butter.
• Let the batter rest for 10 minutes.

Steps

1. Heat a nonstick skillet over medium heat and brush it with a little of the remaining melted butter.
2. Test the pan by flicking a few drops of water onto it; it should sizzle without splashing.
3. Pour about 60ml (1/4 cup) of batter into the skillet and tilt the pan to spread it into a thin, even round.
4. Cook for 1 to 2 minutes, until the edges lift and the bottom turns golden.
5. Flip the pancake with a thin spatula and cook for 30 seconds on the other side.
6. Slide the pancake onto a plate and brush the pan with a little more butter.
7. Repeat with the remaining batter, stacking the cooked pancakes.
8. Spread a spoonful of lingonberry jam over each pancake.
9. Fold or roll the pancakes up around the jam.
10. Serve warm, with extra jam and whipped cream on the side.