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Swedish Pancakes

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 1/2 c All-purpose flour
  • 1/2 tbsp. Sugar
  • 1 Egg
  • 1/4 tsp. Salt
  • 1 c Milk
  • 3 tbsp. Butter, melted
  • 1/3 tsp. Vanilla


  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.