A delightful twist on the classic Swedish pancakes, perfect for breakfast or brunch.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs thoroughly helps to incorporate air, making the batter lighter.
Add the milk to the eggs and mix well.
Ensure the milk is at room temperature for better mixing.
Gradually sift in the flour, sugar, and salt, stirring to combine.
Sifting the dry ingredients prevents lumps in the batter.
Melt the butter and stir it into the batter.
Let the melted butter cool slightly before adding to avoid cooking the eggs.
Heat a non-stick pan over medium heat and lightly grease it.
Use a small amount of butter or oil to grease the pan for a non-stick surface.
Pour a small ladle of batter into the pan, swirling to spread it thinly.
Cook each pancake for about a minute on each side until lightly golden.
Place a spoonful of lingonberry sauce on each pancake and roll it up.
Warm the lingonberry sauce slightly for easier spreading.
Dust the rolled pancakes with confectioners' sugar before serving.
Serve immediately to enjoy the pancakes at their best texture and flavor.
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