Directions
- Prepare the Batter: In a large mixing bowl, whisk together the milk and eggs until well combined. Gradually add the flour, sugar, and salt, continuing to whisk until the batter is smooth and free of lumps. Stir in the melted butter.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with a small amount of butter.
- Cook the Pancakes: Pour a small amount of batter (about 1/4 cup) onto the skillet, tilting the pan in a circular motion to spread the batter evenly into a thin layer. Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the pancake and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve: Serve the pancakes warm with your favorite toppings such as fresh berries, whipped cream, maple syrup, or a sprinkle of powdered sugar.
Tips and Tricks
- Rest the Batter: For the best texture, let the batter rest for about 30 minutes before cooking. This allows the flour to fully hydrate and results in more tender pancakes.
- Keep Warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven (about 200°F) while you finish cooking the rest.
- Perfect Flip: Use a thin, flexible spatula to flip the pancakes gently without tearing them.
Recipe Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use almond milk or another plant-based milk and replace the butter with a dairy-free alternative.
- Savory Twist: Skip the sugar and add a pinch of herbs or spices to the batter for a savory version. Fill with smoked salmon and cream cheese for a delicious brunch option.
Storing Leftovers
Leftover Swedish pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave for about 30 seconds.