a flavorful BBQ sauce that goes well with sandwiches, french fries, and pretty much anything else. Children seem to appreciate it the most.
| Prep Time: | 10 mins |
| Cook Time: | 3 mins |
| Total Time: | 13 mins |
| Servings: | 6 |
| Yield: | 12 pancakes |
Ingredients
- ¼ cup lingonberry jam
- ¼ cup melted butter
- 2 cups milk
- 4 eggs
- 2 tablespoons melted butter
- 3 teaspoons vanilla extract
- 1 cup all-purpose flour, sifted
- 2 tablespoons white sugar
- 1 dash salt
Instructions
- Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
- Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
- Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
- Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 227 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome recipe…came out perfect! Don’t forget to heat the lingonberries really well and serve very hot. That way the butter doesn’t solidify. Will make again!
Delicious, recipe is easy to follow.