Traditional Swedish Pancakes

My all-time favorite sweet breakfast at the swank restaurant on Holland America’s Koningsdam during our cruise of the North Atlantic Sea last summer was called “Swedish Pancakes.” Ever heard of them?

Swedish Pancakes with Lingonberries

I hadn’t, but they’re delicate, crepe-like pancakes with a cream filling and lingonberry jam, which is apparently a classic in Sweden, although it’s not something you can buy easily here in America. Lingonberries are tart and taste almost like cranberries to me . . . but they are the perfect compliment to the sweet cream inside Swedish pancakes.

Swedish Pancake Batter with Lingonberries

I found some lingonberry jam online to make the pancakes truly authentic, but you can substitute blueberries, strawberries, or cherries and still have an amazingly gourmet treat! Here’s how:

Filling for Swedish Pancakes

Whip in a mixing bowl:
1 cup heavy cream until firm peaks form, then add
8 oz. softened cream cheese
1 cup confectioner’s sugar
1/4 teaspoon vanilla
Whip until completely consistent in texture, then chill in refrigerator until you’re ready to fill the pancakes. (You’ll probably have leftover filling; I did, and it set almost like a soft mousse, so I served the leftovers as a dessert later.)

Pancake mix
Serves 6 (makes about 18 medium-sized pancakes)

In a large mixing bowl, add:
2 cups pancake mix (I use Aunt Jemima’s Buttermilk but your favorite works fine)
2 cups milk
3 eggs
1/2 cup melted butter
1/2 teaspoon vanilla
Beat with a mixer just until well mixed (may be small lumps still). Let it rest a couple of minutes.

Ladle 1/4 cup of batter for each pancake onto a well buttered frying surface at about 375°F. If you have one, use a crêpe batter spreader to smooth out the circle, making it as thin and large as possible. Fry for approximately 90 seconds on the first side, and then about 1 minute on the other side, or just until browning nicely. (I forgot to photo this, but you get the picture!)

To fill:
Assemble your cream filling, some more confectioner’s sugar and either of these items:
a jar of lingonberry preserves
Or, a jar of blueberry, strawberry, or cherry preserves (or better yet, a sauce made from cooking fresh fruit with equal parts sugar until thickened, and then add 1/4 teaspoon lemon juice)
If you have any: some leaves of fresh mint for a garnish on top
Some fresh berries to garnish
Whipped cream for a garnish

You can stack the pancakes up, separated by pastry paper and kept warm in the oven, but make sure you serve them warm.

To assemble:

Lay a pancake on a flat surface and spoon a generous portion of filling diagonally across the middle of the pancake.

If you want the jam inside, add a stripe of jam before rolling them up.

Roll up each pancake, set them on a clean plate, and sprinkle them with confectioners’ sugar.

Crown with a generous serving of whipping cream, and garnish with a mint leaf ± some fresh fruit. Serve immediately. Enjoy!!

The berries can be inside, on top, or mixed in with the cream filling.
They’re good every which way!

The wise of heart is called discerning, and sweetness of speech increases persuasiveness” (Proverbs 16:21; may our speech be as sweet as our food)!