Swedish Pancakes

Swedish Pancakes
6 Servings
Adapted from Country Weekend Entertaining

Pancakes 6 servings
Whole Milk 2 cups
All-purpose flour 1 cup
Kosher salt 1/2 tsp.
Unsalted butter, melted 5 Tblsp..
Eggs 3
Additional butter for the pan  6 Tblsp.


In a large bowl, whisk the eggs for 30 seconds.  Add the milk, flour, and salt.  Stir until smooth.  Add the melted butter and stir until all the lumps are gone and the batter appears satiny.

Heat a 10 inch skillet over medium heat.  Add 1 Tblsp. of extra butter to the pan.  Tilt the pan to coat the bottom completely.  Fill a 1/4 cup measure, three quarters full of pancake batter and pour into the hot pan.  Repeat this process until you have 3 pancakes cooking at the same time.  When the edges begin to brown, turn the pancakes and continue cooking for 1-2 minutes, until the pancakes are nicely browned on both sides.   The pancakes will be very thin, so fold you may want to fold them in half and layer them onto a warm dinner plate.

You should be able to get 18 pancakes out of this batter.  Or, feel free to make them larger and stack them on a plate – yum!  Serve with the best homemade maple syrup you can find.