Swedish Pancakes
Ingredients
- 2 ½ cups (568 g) milk
- 1 ¼ cups (178 g) all-purpose flour
- 3 large (150 g out of shell) eggs
- 2 tablespoons (28 g) melted butter
- 1 tablespoon (13 g) granulated sugar
- ½ teaspoon salt
Instructions
- Combine all of the ingredients in a blender and process until smooth (or whisk the ingredients together in a medium bowl until smooth).
- 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.
- 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.
- 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.
- 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.
- 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.).