Despite their namesake, pannkakor are actually more like crêpes than pancakes. Thin and delicate in flavor, they’re a great base for a variety of toppings, including butter and powdered sugar, jam, or the lingonberry preserves from the Sweden Box.
- 2 cups flour
- Pinch of salt
- 4 cups milk
- 2 eggs
- Butter, for greasing
- Hafi lingonberry jam, for serving
1. In a large bowl, whisk together the flour and salt. Pour in the milk in a slow stream while whisking vigorously to prevent any lumps from forming, then whisk in the eggs, one at a time. If the batter contains any lumps, strain through a fine mesh sieve or strainer.
2. Heat a skillet over medium-high heat. Grease the skillet with some butter and remove the excess with a paper towel folded into a small square. (Reserve this buttered paper towel for subsequent greasing.) Test the temperature of the skillet by sprinkling a few drops of water into it; it should sizzle loudly without splashing.
3. When the skillet is ready, ladle in a spoonful of batter. Tip and twist the pan to spread the batter evenly. Cook until the bottom is golden, about 2 minutes, then loosen with a rubber spatula, flip, and cook about 45 seconds more to cook the other side. Transfer the pancake to a serving plate, and repeat with the remaining batter.
4. Serve pancakes warm with the lingonberry jam on the side.