Swedish Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4-5 people

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, melted

• 1 cup whole milk

• 1 cup flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 3 eggs

• water, as needed

• butter (for the pan)

• powdered sugar, for topping (optional)

• jam of your choice, for topping (optional)

• syrup, for topping (optional)

Instructions

1. In a medium sauce pot, melt the butter. Keeping the pot over heat, add the milk and warm until right before boiling.

2. Remove the pot from the heat and add the baking powder. Mix until the batter starts to get frothy. Add the salt and mix.

3. Slowly add in the milk, alternating with one egg at a time (flour, egg, flour, egg, flour, egg).

4. Add water 1/4 cup at a time until the batter gets thin (it should be at a thin consistency, you are making thin ‘crepe’ like pancakes). I typically add 1/2 - 3/4 cup of water. Let the batter sit for at least 30 minutes.

5. In a medium to large pan over medium heat, melt butter and heat the pan. Add about 1/4-1/3 cup of batter onto the hot pan and lift the pan, swirling it. The batter should thinly and evenly coat the bottom of the pan.

6. Cook for about 2 minutes, then fold the pancake into half (kind of like an omelette) and then in half again (so you have a quarter circle). Cook for 1-2 more minutes and then transfer the pancake to another pan (over very low hear) to keep warm as you make the other pancakes. Repeat this process with remaining batter.

7. The pancakes are best served warm with powdered sugar, jam, and syrup.