Pankkakor (Swedish Pancakes)

• servings: About 6 pancakes
• active time: 20
• total time: 20

Ingredients

300 grams of milk

130 grams of flour

1 egg

1 tablespoon melted butter

Additional tablespoon of butter for each pancake (optional, but recommended)

1/4 teaspoon of salt

Directions

1) Begin by whisking the egg very well. The more airy and fluffier the egg the better.

2) Combine the egg and milk together in a large mixing bowl, whisking well. Once both are combined, add the melted butter, flour, and salt. Continue to whisk the mixture until very smooth.

3) Begin heating a nonstick pan over medium heat. Add 1 tablespoon of butter to the pan.

4) Once the butter has melted and begins to froth, add just enough of the batter that the mix just barely covers the bottom of the pan. Swirling the pan can help evenly distribute the batter across the pan.

5) This is going to cook fast, so don't walk away! Once the pancake begins looking dry and matte on top, use a spatula to check the color on the bottom. Some brown spots are good!

6) Flip with confidence, and cook the other side for 30 seconds to a minute.

7) Place the cooked pancake to the side, folding it into a little stack. Continue to cook the rest of the pancakes, using more butter for each one if desired.

8) Serve and enjoy!

Notes

1) These are traditionally served with jam and a loose sort of whipping cream. Fresh fruit like bananas and berries are great too. However, my grandma always served these to me with powdered sugar and even more butter rubbed across the top. If you care about your arteries, maybe don't do that. You are TOTALLY missing out though!