Swedish Rye Pancakes with Lingonberries

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup dark rye flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 tsp cardamom
• 1 1/4 cups buttermilk
• 2 large eggs
• 3 tbsp melted butter
• 1/2 cup lingonberry jam
• 1/3 cup fresh lingonberries or cranberries
• 1/2 cup plain skyr or Greek yogurt
• 2 tbsp butter for cooking
• 1 tbsp powdered sugar

Instructions

1. 1In a large mixing bowl whisk together the rye flour, all-purpose flour, baking powder, sea salt, and cardamom until evenly combined and no streaks remain.
2. 2In a separate bowl beat the eggs lightly, then whisk in the buttermilk and melted butter until the mixture looks smooth and slightly frothy.
3. 3Pour the wet ingredients into the dry bowl and stir gently with a wooden spoon just until a thick, pourable batter forms; a few small lumps are fine and keep the pancakes tender.
4. 4Let the batter rest at room temperature for 8 to 10 minutes so the rye flour hydrates and the batter thickens slightly.
5. 5Heat a large nonstick skillet or cast-iron griddle over medium heat until a drop of water sizzles on contact, then add a thin film of butter and swirl to coat.
6. 6Scoop scant 1/4-cup portions of batter onto the hot surface, spacing them apart; cook 2 to 3 minutes until edges look set and small bubbles appear across the tops.
7. 7Flip carefully with a thin spatula and cook another 1 1/2 to 2 minutes until the undersides are deep golden-brown and the centers spring back lightly when touched.
8. 8Transfer finished pancakes to a warm plate and tent loosely with foil while you cook the remaining batter, adding more butter to the pan as needed between batches.
9. 9Warm the lingonberry jam gently in a small saucepan over low heat for 1 to 2 minutes until loosened and glossy, then stir in the fresh berries just to coat.
10. 10Stack three pancakes per plate, spoon a generous ribbon of warm lingonberry mixture over the top, add a dollop of skyr, and finish with a light dusting of powdered sugar.
11. 11Serve immediately while the pancakes are still steaming and the jam is warm so the contrast of tart berries and soft rye cake is brightest.