A delightful variation of the classic Swedish thin pancakes, perfect for a cozy breakfast or brunch.
In a mixing bowl, whisk together the eggs and milk until well combined.
Ensure the eggs and milk are at room temperature for a smoother batter.
Gradually add the flour, sugar, and salt to the egg mixture, whisking until smooth.
Sift the dry ingredients to avoid lumps in the batter.
Melt the butter and stir it into the batter. Let the batter rest for 10 minutes.
Resting the batter allows the flour to hydrate, resulting in a better texture.
Heat a non-stick skillet over medium heat and lightly grease it with butter.
Use a brush or paper towel to evenly spread the butter.
Pour a small ladleful of batter into the skillet and swirl to coat the bottom evenly.
Quickly tilt the skillet to spread the batter thinly.
Cook until the edges start to lift and the bottom is golden, about 1-2 minutes.
Adjust the heat if the pancakes brown too quickly.
Flip the pancake carefully using a spatula and cook the other side for 20-30 seconds.
Use a thin spatula for easier flipping.
Transfer the cooked pancake to a plate and repeat with the remaining batter.
Keep the pancakes warm by covering them with a clean kitchen towel.
Serve the pancakes warm with your favorite toppings such as syrup, jam, or powdered sugar.
For a traditional touch, serve with lingonberry jam and a dollop of whipped cream.
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