Traditional Swedish Pancakes

Thin, delicate, and buttery Swedish-style pancakes made from a simple egg batter, cooked on a hot griddle, and rolled or folded for serving with butter, syrup, or fresh fruit.

Ingredients

• 3 eggs (beaten)
• 1 tsp salt
• 1 tbsp sugar
• 1 cup flour
• 1 2/3 cups milk
• 6 to 8 tbsp butter

Directions

1. Melt the butter over medium-low heat, then beat the eggs in a large bowl and whisk in the salt, sugar, milk, and flour until combined.
2. Whisk the melted butter directly into the batter until smooth.
3. Pour about 1/2 cup of batter onto a hot griddle and tilt the pan to spread the batter evenly across the surface.
4. Cook until the edges start to firm up, then loosen the outer inch or two with a spatula and flip, cooking the first side for about a minute and the second side for about 30 seconds.
5. Transfer the pancake to a plate, fold into layers, and serve topped with butter, syrup, peanut butter, or fresh fruit.