A delightful twist on traditional Swedish pancakes, served with lingonberry preserves.
In a mixing bowl, combine the flour, sugar, and salt.
Sifting the dry ingredients ensures a smoother batter.
Add the eggs and milk gradually to the dry ingredients, whisking until smooth.
Adding the liquids slowly prevents lumps in the batter.
Let the batter rest for 1 hour to improve its texture.
Resting allows the flour to hydrate fully, resulting in tender pancakes.
Heat a Swedish pancake pan over medium heat and brush with butter.
Ensure the pan is evenly heated for consistent cooking.
Pour a small amount of batter into the pan, spreading it thinly.
Tilt the pan to spread the batter evenly.
Cook until golden brown on each side, then remove from the pan.
Use a thin spatula to flip the pancakes gently.
Serve the pancakes warm with lingonberry preserves.
Garnish with a sprig of mint for a touch of color.
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