Morse’s Swedish PancakesPhoto Credit : Kristin Teig
These Swedish pancakes filled with lingonberry jam are a signature menu item at Morse’s Kraut House in Waldoboro, Maine, and were featured in the Yankee Magazine 2012 feature on New England’s Best Breakfasts. The recipe was inspired by a Swedish American customer who had previously requested that the store carry lingonberry (a more delicate cousin of the cranberry) preserves. These thin, crepe-like confections are topped with preserves, then rolled and sprinkled with powdered sugar. The result is tart yet sweet, rich yet light, decadent and delicious.
4 large eggs, lightly beaten
3 tablespoons granulated sugar
3/4 cup heavy cream
2-1/4 cups milk
1-1/4 cups all-purpose flour
1/2 teaspoon table salt
4 tablespoons unsalted butter, melted, plus extra for pan
3/4 teaspoon vanilla extract
Lingonberry preserves (see “Note,”)
In a 6-cup blender, briefly whir eggs. Add sugar, cream, and milk, and blend. Add flour and salt, and blend 5 seconds. The batter will seem loose; don’t worry.
Add melted butter and vanilla, and blend, first on low, then going up to medium to avoid spills, until emulsified, about 30 seconds. Let batter rest at least 30 minutes (or up to overnight).
Melt about 1 teaspoon butter in a heavy-bottomed skillet over medium-low heat. Ladle 1/2 cup batter into the pan and swirl to form a thin circle. Cook until pancake is lightly browned on bottom and cooked through on top, 3 to 5 minutes (no need to flip).
Spoon preserves down the center and roll the sides up and over, like a crepe. Sprinkle with powdered sugar. Repeat with remaining batter.
Note: Lingonberry preserves are available at Ikea stores, gourmet shops, and most supermarkets with a good international aisle. You may also substitute currant jam, sour-cherry preserves, or raspberry jam.