Swedish Pancakes with Lingonberry Jam and Whipped Cream

I kind of hate the whole concept of “first true love”, because you can love people in such different ways. But romantic love, infatuation, the ‘seeps into your bones’ kind of love is really something when you first find it. He was my high school boyfriend, such a cliche I know. We were in the school concert choir together and all the drama productions. In true messy high school fashion, I had already made-out with his older brother before we started dating. He was two years younger than me so obviously scandal ensued from the gossip ring. 

I was blissfully in love with him no matter what anyone said. Chiseled bone structure, skateboarder, Eagle Scout, my parents loved him, plus he had all the weed connections. The thing that I remember most fondly though, was when we skipped class to go to the diner by the school, and he bought me breakfast. Breakfast dates exist in this perfect moment of not trying too hard and being addictingly cozy. One of us would order eggs benny and the other Swedish pancakes. An impeccable pairing where you get that crisp savory bite of toasted English muffin, egg, ham, and hollandaise, chased with sweet, unctuous pancake dipped in tart jam and salted cream. We drank sugary coffee and did the crossword puzzle. It was domestic bliss. I’ve yet to really master those perfect diner Swedish pancakes, but this version is a close copy.

We broke up when I went to college. He remains a dear friend, and I don’t think I’ll ever lose that love that really seeped in bone-deep.

Ingredients

SERVES 2

• 3 large eggs

• 1 ¼ cup milk 

• ¾ cup All Purpose Flour 

• 1 Tbsp white sugar 

• ½ tsp salt 

• 1 Tbsp butter

1 Jar lingonberry jam (I like FELIX brand or the stuff from IKEA) 

• ½ cup heavy whipping cream

• 1 Tbsp powdered sugar

• ½ tsp salt

Directions

1. In a large mixing bowl beat the eggs with an electric mixer (or a whisk) until thick and lemon yellow-colored (about 3-5 minutes)

2. Whisk in the milk till fully combined 

3. In a separate bowl, whisk together the flour, sugar and salt. Pour into the egg and mik mixture and whisk until smooth and fully combined 

4. Heat a griddle, or large 13-16 inch non-stick pan over medium heat and grease thoroughly with butter.

5. When the butter starts to bubble ladle about ¼ cup of batter onto the griddle and spread out into a thin pancake with the back of the ladle or a large spoon. 

6. Allow to cook until light brown on the bottom (about 1-2 minutes) then flip and cook an additional 1-2 minutes. The pancake should be large and thin, similar to a crepe with lacey browning on each side. 

7. Serve with a side of lingonberry jam and a slathering of whipped cream