Swedish Pancakes With Lingonberry Butter

• 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
• NOTE
• to avoid a lengthy resting period we used instant flour (Wondra)

1. 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.
2. 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.
3. 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.
4. 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.

flour, sugar, salt, club soda, unsalted butter, jumbo eggs, egg yolks, note, avoid

Taken from www.food.com/recipe/swedish-pancakes-with-lingonberry-butter-458620 (may not work)