Swedish Pancakes

Melt 2 tablespoons of butter in the microwave and let it cool.

In a bowl, whisk together 1.5 cups of flour, 1 teaspoon of salt, and 2 tablespoons of sugar, then set aside.

Crack 4 eggs into a bowl and whisk until thick and lemon yellow.

Add 2 cups of 2% milk to the eggs and mix well.

Add half of the dry ingredients to the wet ingredients and whisk until smooth, then add the remaining dry ingredients and whisk until there are no lumps.

Add the cooled melted butter to the batter and mix well.

Heat a non-stick skillet over medium heat and add 1 teaspoon of butter for non-stick.

Pour 1/4 cup of pancake batter into the skillet, tilting the pan to spread it out.

Cook for about 45 seconds until the edges are light brown, then flip and cook for another 10 seconds.

Quarter the pancakes and place them on a plate.

Serve with lingonberry jam, strawberry jam, whipped cream, fruit, or powdered sugar.

Equipment Needed

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