Swedish Pancakes

Swedish Pancakes is a breakfast recipe built around milk, all-purpose flour and eggs. Plan on 16 pancakes and about 40 minutes.

• Yield 16 pancakes
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 2 1/2 cups milk
• 1 1/4 cups all-purpose flour
• 3 large eggs
• 2 tablespoons melted butter
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Instructions

1. Combine all of the ingredients in a blender and process until smooth (or whisk the ingredients together in a medium bowl until smooth).
2. Griddle Cooking: preheat an electric griddle to medium heat (about 325 to 350 degrees F). Brush griddle with melted butter. Pour 1/4 to 1/3 cup batter into a circle and quickly use the bottom of the measuring cup to lightly spread the batter into a large thin circle.
3. Cook until the bottom is turning golden and the top of the pancake is mostly dry (with no runny wet batter spots). Use a thin spatula to flip. Cook until the second side is lightly browned.
4. Skillet Cooking: place a 10-inch nonstick skillet over medium heat. Brush the bottom of the pan with butter. Pour 1/4 to 1/3 cup batter into the pan. Quickly lift the pan while rotating/swirling in a circle to spread the batter evenly over the bottom of the pan.
5. Cook until the edges are bubbling and the bottom has golden spots. Use a thin spatula to flip. Cook until the second side is lightly browned.
6. Stack the Swedish pancakes on a plate (or fold into triangles). Serve sprinkled with granulated sugar and jam (or with syrup, whipped cream, strawberries, etc.).

Give it a minute off the heat, then serve it while it is still hot.