Just 5 simple ingredients and you're on your way to real Swedish pancakes. Rich, tender, & ridiculously delicious with a smear of butter and jam. Perfect to make with kids!
2 1/4cups250 g all-purpose flour
2 1/2cups600 ml whole or 2% milk (can sub unsweetened almond milk*)
1/2teaspoonfine-grain sea salt
2tablespoonsbutterfor cooking (can sub vegan buttery spread)
Butteror vegan buttery spread
Jam or other preserves
Place the flour in a medium bowl. Slowly pour in the milk, whisking until relatively smooth. Add the eggs and salt; mix until smooth.
Let the batter rest for 10 minutes.
Set a large frying pan over medium heat. When hot, melt a teaspoon of butter in the pan and spread it with a spatula.
Pour 1/3 cup to 1/2 cup of batter in a circle in the middle of the hot buttered pan, then quickly pick up the pan, tilting and rotating to spread the batter into as thin a circle as possible. I use 1/2 cup of batter in my 12-inch nonstick skillet.
Cook for 1-2 minutes, until the edges and top look dry (some say that when the surface looks like a slice of cheese that's been out too long, that's when it's ready to flip!)
Flip the pancake over and cook just until set and pale to lightly golden brown on the other side, about 30 more seconds.
Transfer to a plate and repeat with the rest of the batter.
Serve with butter (or vegan buttery spread), jam, nut butter, and/or fresh fruit. For a special treat for our daughter, we sprinkle a thin layer of mini chocolate chips over the pancake, let them melt, spread them with a butter knife, and roll up the pancake to serve. Finish each serving with a dusting of powdered sugar, if desired.