Lingonberry Pancakes (4 servings) 1 cup fresh lingonberries 1 cup milk 1/2 cup all-purpose flour 2 large eggs 3 Tablespoons melted butter additional butter (1 or 2 Tablespoons for frying) 2 Tablespoons sugar 1 dash salt whipped cream or confectioners' sugar (optional) In a medium bowl, create lingonberry topping by tossing berries with sugar. Set aside. In a large bowl, combine flour and milk and whisk until smooth. Add eggs, butter and salt and continue to beat until well blended. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease the pan with butter. Add 1/4 cup of the batter to the heated pan. Immediately tilt the pan to spread the batter over the entire bottom of the pan. Cook 1 to 2 minutes or until bottom of the pancake is lightly golden. Use a spatula or a fork to flip the pancake over. Cook the other side until golden. Fold the pancake in quarters and keep warm. Continue to make pancakes with remaining batter. To serve, place 2 pancakes on each plate. Alongside the pancakes, place 2 Tablespoons of the lingonberries in sugar. Serve with whipped cream or sprinkle the pancakes with confectioners' sugar, if desired. Makes 8 to 10 thin European-style pancakes. Lingonberries are crazy popular in Sweden. They're tart red berries similar to cranberries but smaller. They are becoming more easily available in the U.S., especially in the Pacific states. Mr Breakfast would like to thank pancakegirl for this recipe. Recipe number 1306. Submitted 7/19/2004.