Swedish Pancakes


  • 3 large eggs
  • 2 cups milk
  • 1 cup all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt


  1. In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add flour. Process once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated sugar, vanilla, and salt.
  2. Brush butter across a 10 inch frying pan. (brush again after every four or five pancakes).
  3. Spoon approximately 1/3 cup of batter into pan and swirl to fill the entire bottom of the pan. Cook until the edges turn golden brown, 1.5 to 2 minutes. Flip and continue cooking an additional 1.5 to 2 minutes. Serve warm, garnished with Ligonberries

Source: Fine Cooking Swedish Pancakes