Swedish pancakes with warm blueberry sauce

A gorgeous sauce that's a breeze to make and will keep up to a week in the refrigerator. Drizzle it over a pound cake or pour it, warmed, over a mound of ice cream.

6 servings

Ingredients:

The pancakes


• 3 eggs
• 2 cups milk
• 1 cup flour
• 1/2 teaspoon salt
• 5 tablespoons melted butter
• 6 tablespoons clarified butter (see note)
  
  The sauce
  
  
• 1 1/2 tablespoons cornstarch
• 1/2 cup water
• 3/4 cup sugar
• 6 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

To make the pancakes, in a large bowl, whisk the eggs for 30 seconds. Add the milk, flour and salt. Stir until smooth. Add the melted butter and stir until all the lumps are gone and the batter appears satiny.

Heat a 10-inch nonstick skillet over medium heat. Add 1 tablespoon of the clarified butter. Tilt the pan to coat the bottom completely. Fill a 1/4-cup measure three-quarters full of pancake batter and pour into the hot pan. Repeat this procedure until you have 3 pancakes cooking at one time. When the edges begin to brown, turn the pancakes and continue cooking 1 or 2 minutes longer, until the pancakes are nicely browned on both sides. They will be very thin, so fold them in half and layer them onto a warm dinner plate. Repeat with the rest of the batter until you have 18 pancakes.

To make the sauce, in a heavy saucepan, blend the cornstarch, water and sugar. Add 3 cups of the blueberries. Bring to a simmer over medium heat. Stirring constantly, simmer until the sauce lightly thickens. Remove from the heat and add the remaining 3 cups of blueberries, the lemon juice and cinnamon. Stir to blend. Serve the sauce warm over the pancakes.

Clarified butter:

In a small saucepan over low heat, melt 2 sticks (1 cup) of butter. Skim the foam from the top. Pour the clear butter into a crock, discarding the milky residue. Covered and refrigerated, it will keep for up to 3 weeks.