I enjoy making these light and airy Swedish mini-pancakes at anytime during the day, sprinkling them with powder sugar, and serving with berries, a side of whip cream, and nutella. Seriously, I can eat 20. My hubby can eat 40. Even our 3 dogs get a few. Like us, they love Swedish mini-pancakes.
Should you have any pancakes left over – they freeze super well. For my family, I like to make and freeze them ahead of time, so all we have to do is reheat and eat.
- 3 organic eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1½ cups whole milk
- ½ teaspoon vanilla extract
- 3 tablespoons butter, melted
- pinch of kosher salt
- In a blender, food processor, or bowl, and all ingredients and mix. Heat a cast-iron skillet or mini-pancake pan and brush with a small amount of butter. Immediately pour batter into small silver dollar sizes. When pancake edges are dry and bubbles begin to paper in the center, flip it with a spatial and cook the other side until lightly brown. Continue ton with additional pancakes until the batter is gone.
- Serve with whipped cream, nutella, and berries.