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Ingredients

¼ cup lingonberry jam ¼ cup melted butter 2 cups milk 4 eggs 2 tablespoons melted butter 3 teaspoons vanilla extract 1 cup all-purpose flour, sifted 2 tablespoons white sugar 1 dash salt

Nutrition Info

311 calories carbohydrate: 29.7 g cholesterol: 161 mg fat: 16.6 g fiber: 0.6 g protein: 9.2 g saturatedFat: 9.4 g servingSize: - sodium: 227 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture, whisk batter until smooth.
Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula, continue cooking until light golden, 1 to 2 minutes more. Place on a plate, spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.

12 pancakes

Thin and delicious Swedish pancakes. Serve with lingonberry butter, Nutella® or your favorite topping.