Swedish Pancakes
- 4 Tablespoons Unsalted Butter, Plus More To Grease Skillet
- 1 cup Flour
- 1-3/4 cup Milk
- 3 whole Large Eggs
- 1/2 teaspoons Almond Or Vanilla Extract
- 1/4 teaspoons Salt
- Confectioner's Sugar And Fruit For Serving
- 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.
unsalted butter, flour, milk, eggs, almond or vanilla, ubc, sugar
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/swedish-pancakes-3/ (may not work)