Nea's Thin & Buttery Swedish Pancakes | What’s For Fika? | Food52

Cook fresh raspberries with a pinch of kosher salt and 1 tbsp lemon juice in a saucepan for 8 to 10 minutes until they break down into a jam-like consistency.

Stir the raspberry mixture occasionally and mash slightly before letting it simmer for 5 to 8 more minutes.

In a large bowl, combine all-purpose flour and a pinch of salt.

Add half the milk to the flour mixture and stir until smooth, then add the remaining milk.

Preheat a pan while mixing the batter.

Equipment Needed

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