Best 3 Lingonberry Butter Recipes

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Lingonberry butter is a delectable condiment that combines the tart sweetness of lingonberries with the rich creaminess of butter. It is often used as a spread on toast, crackers, and pancakes, or as a topping for ice cream and yogurt. The bright red color and tangy flavor of lingonberries make this butter a visually appealing and flavorful addition to any meal. In this article, we will explore the process of making lingonberry butter from scratch, providing detailed instructions and helpful tips to ensure a successful and delicious outcome.

Let's cook with our recipes!

SWEDISH PANCAKES WITH LINGONBERRY BUTTER



Swedish Pancakes With Lingonberry Butter image

Delicate, buttery, tangy, delicious... are just a few adjectives that describes these Swedish Pancake/crepes from Cook's Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recipe, as they reminded me of the Swedish pancakes that I had at an International House of Pancakes, years ago. You can serve these with plain jam, but I decided to add the jam to whipped butter which gave these extra richness-- with a few extra calories. Once in a while, just live it up!

Provided by foodiewife_12461649

Categories     Breakfast

Time 30m

Yield 15 pancakes, 4 serving(s)

Number Of Ingredients 9

2 cups instant flour (see note)
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 jumbo eggs
2 egg yolks, lightly beaten
to avoid a lengthy resting period we used instant flour (Wondra)

Steps:

  • MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
  • COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
  • NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
  • MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Nutrition Facts : Calories 465.1, Fat 41.4, SaturatedFat 24.6, Cholesterol 302.4, Sodium 689.3, Carbohydrate 16.9, Sugar 12.8, Protein 8.1

LINGONBERRY BUTTER



Lingonberry Butter image

Lingonberries are an amazing little berry from Sweden that taste sort of like a cranberry. Lingonberry preserves are tangy, sweet, and all around good. They are readily available online and in some IKEA and specialty stores. This compound butter is an excellent accompaniment to crepes, store bought Swedish pancake mix, or even toast. The serving size is approximate, but it makes a considerable amount.

Provided by Anjelphyre

Categories     Swedish

Time 10m

Yield 30 serving(s)

Number Of Ingredients 2

7 ounces lingonberry preserves
1 1/2 lbs unsalted butter, room temperature

Steps:

  • In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.
  • Add lingonberries and beat until thoroughly combined and light pink in color.
  • The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!
  • Store in an airtight container in the refrigerator. Has an excellent shelf life.

SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - (3.5/5)



Swedish Pancakes with Lingonberry Butter Recipe - (3.5/5) image

Provided by Foodiewife

Number Of Ingredients 8

2 cups instant flour
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 eggs, large
2 yolks, lightly beaten

Steps:

  • Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth. Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve. Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Tips:

  • Use fresh lingonberries whenever possible. Frozen or canned lingonberries can also be used, but they will not have the same flavor as fresh berries.
  • Be sure to wash the lingonberries thoroughly before using them.
  • To make lingonberry butter, simply combine lingonberries, sugar, and butter in a food processor or blender and process until smooth.
  • Lingonberry butter can be stored in the refrigerator for up to two weeks or in the freezer for up to six months.
  • Lingonberry butter can be used as a spread on toast, pancakes, or waffles, or as a topping for ice cream, yogurt, or fruit.

Conclusion:

Lingonberry butter is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be stored for several weeks, making it a great option for busy cooks. Whether you are using it as a spread, a topping, or a filling, lingonberry butter is sure to add a unique and flavorful touch to your favorite dishes.

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