Swedish Pannkakor with Lingonberry

Ingredients

• 1 cup all-purpose flour
• 2 cups milk
• 3 eggs
• 3 tbsp butter, melted, plus more for the pan
• 1 tbsp sugar
• ¼ tsp salt
• ⅓ cup lingonberry jam
• Whipped cream, for serving

Method

1. Whisk the flour with half the milk until smooth — starting thick beats lumps out — then whisk in the rest of the milk, the eggs, melted butter, sugar, and salt.
2. Rest the batter 20 minutes if you can spare it. The flour hydrates and the pancakes turn tender instead of rubbery.
3. Wipe a nonstick or well-seasoned skillet with butter over medium heat. Pour a thin ladle and swirl immediately to coat the pan edge to edge.
4. Cook 60–90 seconds, until the surface loses its shine and the underside is spotted brown, then flip and give it 30 seconds more.
5. Stack, fold into quarters, and serve with lingonberry jam and a cloud of whipped cream. In Sweden these follow pea soup; at home they follow nothing and no one minds.