- ½ tsp Salt
- 180 g Wheat Flour
- 600 ml Whole Milk (or Single Cream)
- 3 Eggs
- 1 tbsp Butter
- 225 g Frozen Lingonberries
- 80 g Caster Sugar
Heat the oven to 225 °.
Whisk together the flour, salt and cream or milk into a smooth batter. Beat the eggs into the batter.
Grease an oven-safe dish or tin, about 20x30 cm. Pour the batter into the dish/tin.
Bake in the middle of the oven for about 20 minutes.
Stir in the lingonberries and sugar until the sugar dissolves. Serve the pancake with lingonberries.