Description
Swedish pancakes that are deliciously light and egg-y. Seamless prep in the blender saves on dish clean-up.
Ingredients
- 4 Tablespoons Unsalted Butter, Plus More To Grease Skillet
- 1 cup Flour
- 1-¾ cup Milk
- 3 whole Large Eggs
- ½ teaspoons Almond Or Vanilla Extract
- ¼ teaspoons Salt
- Confectioner’s Sugar And Fruit For Serving
Preparation
Melt the butter in a 10-inch non-stick skillet over medium-low heat. Remove from heat. Preheat oven to 200 F.
Combine the flour, milk, eggs, melted butter, almond extract and salt in a blender and process until smooth.
Warm the skillet over moderate heat. Add enough butter into the skillet to coat the bottom and sides. Pour in a scant 1/3 cup of the batter and quickly swirl the pan to evenly coat the bottom. Cook until pancake sets, about 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip it. Cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a baking tray and keep warm in the oven while making the others. Repeat with the remaining batter to make about 12 pancakes.
Fold or roll the pancakes and serve with fruit and dust with confectioner’s sugar.
