Description
These Swedish Pancakes are delightful and light, featuring a simple blend of eggs, milk, and flour. Perfect for a quick breakfast or a cozy brunch, they are served warm with fruit syrup or whipped cream for a sweet touch.
Ingredients
Scale
- 3 large eggs
- 3 cups milk
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1½ cups all-purpose flour, sifted
- 2 teaspoons sugar
- 1 teaspoon salt
- fruit syrup, homemade whipped cream
Instructions
- In a medium bowl, beat the eggs until well combined.
- Add the milk, melted butter, flour, sugar, and salt to the eggs, and mix until smooth.
- Heat more butter in a 10-inch nonstick skillet over medium heat, or use nonstick cooking spray.
- Pour about ¼ cup of the batter into the pan and tilt it in circles until the batter forms a thin layer. Cook for 1-2 minutes until the edges are bubbly and browned, then flip it.
- Cook the other side until golden, about 1 minute longer, and transfer to a plate. Repeat the process with the remaining batter, stacking pancakes with parchment paper in between to prevent sticking.
- Serve immediately with your choice of toppings.
Notes
Make sure to sift the flour for a lighter texture.
You can adjust the thickness of the batter by adding more or less milk as desired.
Keep pancakes warm in the oven while you finish cooking the rest.
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg