Kolbulle pancakes with mushrooms and preserved lingonberries

Cooking time: 20 minutes | Servings: 4

An interpretation of the classic lumberjack dish kolbulle, a type of pancake that was whipped together from flour and often water from a stream before being fried like a thick pancake in plenty of pork fat. My version is fried à la American pancakes - with a little baking powder added - and served with lingonberries and mushrooms - things you can find in nature if you’re out in the right season!

Therese Elgquist | Trekking & Expedition

Ingredients:

500 ml spelt flour

400 ml water

1 tbsp baking powder

1 tsp salt

400 g mushrooms

Oil, for frying

Preserved lingonberries

100 g Lingonberries

2 tsp Sweetener of choice
Topping

Fresh parsley

Living it large?

It’s extra tasty to drizzle a little browned butter over the kolbullarna when serving.

Instructions:

PREPERATION AT HOME

01 Whisk together the water, flour and salt (if you don’t want to do it in advance, then it’s fine to have flour and salt in a bag and take pure water from nature and whisk it together). Pour into a bottle or thermos.

02 Add the lingonberries, place in a jar with a tight-fitting lid.

COOKING OUTSIDE

01 Tear the oyster slices into thin strips with your hands. Fry a few at a time in a little oil or butter in a frying pan until crispy all over. Place in a bowl and set aside.

02 Add butter to the pan, then the pancake batter and fry your small pancakes on both sides until fluffy and golden. Do the same with the remaining batter.

03 Serve the warm “kolbullarna” topped with the fried mushrooms, lingonberries and parsley.