Swedish Pancakes with Lingonberry Butter and Lingonberries ~ Simply Deicious Sunday

I don't eat out much, especially for breakfast, but I do have a soft spot for IHOP's Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES
1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

• Preheat griddle* or crepe pan
  
• Sift flour and salt together. Set aside.
• Beat the eggs, milk, vanilla and maple extracts together.
• Add the oil and beat again until sooth.
• Add cottage cheese and beat until completely smooth.**
• Gradually add the flour until a smooth consistency.
• Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
  
• Cook a minute or two on each side.
• Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

Beat butter until creamy.

Add berries and beat again until well blended.

Chill.