Swedish Pancakes

Instructions

1. In a blender or immersion blender cup, combine egg with half of the milk. Process until completely smooth, 2-3 minutes.
2. Stop the blending and and add the flour. Process until smooth and thick, 1 to 2 minutes.
3. Add remaining milk, butter, granulated sugar, vanilla, and salt. Blend until combined. This recipe yields 1 3/4 c batter.
4. Heat a small lightly-greased non-stick frying pan over medium heat (I use a quick rub of vegetable oil with a paper towel).
5. In the center of the pan, pour enough batter to make a 3" diameter pancake. Lightly swirl the pan to tease the batter into a wider, thinner circle (the original pour will yield a pancake that's too thick, and if you swirl too hard the pancake will be too thin and come out like a crispy wafer).
6. Serve immediately with a thin spread of butter and real maple syrup.