Swedish Yellow Pea Soup with Pancakes (Ärtsoppa och Pannkakor)

Drain the soaked yellow split peas and rinse thoroughly. In a large pot, combine the rinsed peas, 6 cups of water, and the smoked ham hock. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 60 minutes, skimming any foam that rises to the surface.

Remove the ham hock from the pot. Shred the meat from the bone, discarding the bone and any excess fat. Return the shredded ham to the pot.

Add the chopped yellow onion, dried marjoram, ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pea soup. Continue to simmer, uncovered, for another 30 minutes, or until the peas are tender and the soup has thickened to your desired consistency.

While the soup simmers, prepare the pancakes. In a medium bowl, whisk together the all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt.

In a separate bowl, whisk the 2 large eggs and 1 1/2 cups milk. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in the 2 tablespoons melted butter.

Heat a lightly oiled non-stick skillet or crêpe pan over medium heat. Pour about 1/4 cup of batter into the pan, tilting to spread it thinly and evenly. Cook for 1-2 minutes per side, until golden brown.

Repeat with the remaining batter, stacking the cooked pancakes on a plate to keep warm.

Serve the hot yellow pea soup in bowls, accompanied by the warm pancakes and a dollop of lingonberry jam.