Swedish Pancakes

• eggs↗3
• whole milk↗1.5 cup

  + 1/4 cup - see notes

• flour↗1 cup
• melted butter3 tablespoon
• granulated sugar↗1 tablespoon
• salt↗0.5 teaspoon
• lingonberry or blueberry jam↗
• plain yogurt↗
• whipped cream (or just straight heavy whipping creamtrust, it's delicious)

  trust, it's delicious)

Step-by-step instructions

1. 1

   Make Pancake Batter: Blend the eggs and milk until doubled in size, about 30 seconds. Add flour, melted butter, sugar, and salt; blend for another 15-20 seconds until combined.

2. 2

   Pour and Pan Tilt: Preheat a nonstick or well seasoned cast iron pan over medium heat. Pour about 1/4 cup of pancake batter into the pan with one hand, and immediately tilt the pan with the other hand to spread the batter even wider. This will give you a signature thin lacy edge on your pancake.

3. 3

   Cook: Let it sit for about 1 minute or until the pancake is golden brown; use a spatula to pull the edges up and flip the pancake. Cook for another 15-30 seconds on the back side. You can cook to your desired level of doneness; I prefer golden brown on the front side and pale on the back side.

4. 4

   Serve: Serve them flat, folded, or rolled, topped with whatever you like: maple syrup, whipped cream, fruit, jams, etc. I like to fold them and serve with lingonberry jam and yogurt!