Swedish Pancakes

Method

1. 1

   Whisk the eggs

   At room temperature, whisk the eggs in a bowl for 1 minute until evenly combined.

2. 2

   Make the batter

   Off the heat, whisk in the milk, flour, sugar and salt for 2 minutes until smooth. Whisk in the melted butter, then rest the batter for 10 minutes at room temperature.

3. 3

   Heat the pan

   Over medium heat, warm a small non-stick frying pan for 2 minutes. Melt a little extra butter in the pan; it is ready when the butter foams gently but does not brown.

4. 4

   Cook the first side

   Over medium heat, pour in about 60 ml batter and immediately swirl the pan to make a thin layer. Cook for 1 to 2 minutes, until the surface looks set and the edges lift easily.

5. 5

   Flip and finish

   Over medium heat, turn the pancake with a thin spatula and cook for 30 to 45 seconds, until lightly golden underneath. Transfer to a plate and repeat with the remaining batter, adding a little butter whenever the pan looks dry.

6. 6

   Serve

   Off the heat, fold or roll the pancakes and serve warm with lingonberry jam and fresh berries.

Tips

• Keep the cooked pancakes on a warm plate while you finish the batch.
• Pour and swirl the batter as soon as it hits the pan so it spreads into a thin layer.
• Add butter when the pan looks dry, and lower the heat if the butter starts to brown.

Swaps

• Use a mix of seasonal berries in place of the fresh berries.
• Use another tart berry jam in place of lingonberry jam.

Storing

Refrigerate leftover pancakes in a covered container for up to 2 days and reheat gently in a pan.