AuthorMarla MeridithWe love these thin Swedish Pancakes. Great for weekend breakfast and brunch.
In a medium bowl, whisk together the eggs and milk. Add the maple syrup, vanilla, salt and flour. Whisk 1-2 minutes until you have a smooth batter.
Place 1 tbsp butter in a 10 inch cast iron, melt over medium heat. Place 1/4 cup of the batter in the center of the pan. Cook about 1 minute, until you see bubbles forming. Gently flip the pancake and cook another minute. Continue this until you have used up all the batter, adding more butter as needed to the pan.
Serve immediately with a dusting of powdered sugar and fresh fruit.
Ingredients
Directions
In a medium bowl, whisk together the eggs and milk. Add the maple syrup, vanilla, salt and flour. Whisk 1-2 minutes until you have a smooth batter.
Place 1 tbsp butter in a 10 inch cast iron, melt over medium heat. Place 1/4 cup of the batter in the center of the pan. Cook about 1 minute, until you see bubbles forming. Gently flip the pancake and cook another minute. Continue this until you have used up all the batter, adding more butter as needed to the pan.
Serve immediately with a dusting of powdered sugar and fresh fruit.
