Ingredients
3?large?eggs
2?cups?milk
1?cup?unbleached all-purpose flour
6?tablespoons?melted unsalted butter
1?tablespoon?granulated sugar
??teaspoon?pure vanilla extract
??teaspoon?kosher salt
Confectioners' sugar, for garnish (optional)
Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)
Jam, for garnish (optional)
Directions
Combine eggs and milk:
In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes.
Tip
If you don't have a food processor, you can make the batter in a blender instead.
Add flour:
Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Scrape the sides of the food processor as needed.
Add remaining ingredients:
Add remaining milk, butter, granulated sugar, vanilla, and salt. Process until smooth.
Cook pancakes:
Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more.
Serve:
Serve with confectioners' sugar, fresh fruit, and jam as desired.
Storage
Store leftover pancakes in an airtight container in the fridge for about 2 days. Layer the pancakes with parchment paper to prevent them from sticking.
Reheating
To reheat Swedish pancakes, microwave them until heated through (15 to 20 seconds for a single pancake and 1 minute for a stack of five). You can also reheat them individually in a dry, nonstick skillet for about 30 seconds per side.