These are the Mother's Day pancakes I promised you. Yes, I'm a week late, but you can save this recipe for next year. Or for brunch this weekend, or a special birthday breakfast or just because. Just be sure to make them because they really are delicious and they're a twist on the typical pancake. They're not big and heavy, they're light and mini (which means you can have more) and go perfectly with the tart lingonberries on top.
If you've never had lingonberries, they're similar to a cranberry but not quite as tart and just the slightest bit bitter. They're also smaller berries and usually come sweetened and jarred like preserves. I've purchased them from IKEA as well the local grocery store in the canned fruit aisle at the top of the shelf, near the canned cherries. Now I've eaten Swedish Pancakes from IHOP before and they're served with lingonberry jam and butter, in a crepe style pancake but these are a little different. I got the recipe from a NordicWare silver dollar pan, I purchased a while back. The pan was a little difficult to use but it was a good recipe, so I decided to follow through with the same concept and just make them on a non-stick griddle.
I made these to resemble the pancakes we ate in San Francisco last November. The ones we ordered at Sears Fine Food were much thinner and came a whopping 18 (!) pancakes per order. Granted they were very thin and mine are thicker but they still have that same appeal and tanginess thanks to the buttermilk. Mr. H gladly had 2 helpings and said "mmm, those were good". Then had them again the very next day. I'd call that a success. Now that I think of it, these would be great for Father's Day breakfast too. Just be sure to leave the pink flowers and lace napkin off the breakfast-in-bed tray, unless that's his thing :-)
Swedish Pancakes adapted from NordicWare
- 1 cup flour
- 1 tsp. granulated sugar
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1 cup buttermilk
- 1 Tbsp. melted butter
- Lingonberries, for serving
Preheat griddle over medium heat.
Stir together dry ingredients. Beat egg until lighter in color and slightly foamy, then stir into dry mixture, along with buttermilk and butter. Mix until just blended, but do not over mix or you'll have tough pancakes. It's okay if there are a few small lumps.
Spoon 2 Tbsp. of batter onto a lightly buttered (or nonstick) griddle. Once edges are slightly dry, flip pancakes over til golden. Serve with fruit, syrup or lingonberry jam.
Makes 12-15 mini pancakes.