Step 1

Make the Pancake Batter:  Combine all ingredients in a blender and blend until completely smooth.  Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.

Step 2

Meanwhile, make the Lingonberry Butter:  Combine lingonberry preserves, butter and salt together in a small bowl with a fork.  Set aside.

Step 3

Preheat oven to 200 degrees.  Heat a 10 inch nonstick skillet over medium heat.  Stir the batter briefly to recombine. Brush skillet with melted butter.  Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan.  Continue swirling until the batter is just set.  Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds.  Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.

Step 4

When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.