Swedish Pancakes

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Swedish pancakes are thinner than their American counterparts, and do not include any chemical leaveners such as baking powder. Authentic ones are made from batter that sits overnight in the fridge.

4 large eggs
2 tablespoons sugar
1 tablespoon canola oil
1/2 teaspoon salt 
1 1/2 cups unbleached all-purpose flour, or more if needed; spoon into measuring cup and level to rim
2 cups milk (2% or whole)

Make the batter:

1. In a large mixing bowl, place the eggs, sugar, oil, and salt. Stir to combine.

2. Sift the flour over the ingredients and mix to combine. 

3. Add only half of the milk..

4. With a hand-held mixer on low to start, and then pick-up speed to high. 
Add in remaining milk, and mix on high.

5. Cover and leave batter overnight in the fridge or up to 3 days before cooking. This resting period is critical.

Cook the pancakes:
1. Spray grill surface with nonstick cooking spray and heat to medium (about 375 degrees). 

2. Remove batter from refrigerator and stir.
Ladle between 1/3 and 1/2 cup) onto the hot griddle.
Batter will be thin; spread it quickly around on the griddle.  

3. Turn the pancake over with an offset metal spatula when bubbles form along the edge and top starts to look dry.
Pancake should be nicely browned. Cook remaining side about 1 minute, 

4. Remove from the grill on the offset spatula, and place on a serving plate; do not stack. You can also roll them like a crepe.

Serve warm topped with berries; Lingonberries are a traditional Scandinavian fruit often served with Swedish pancakes! Sprinkle with powdered sugar, serve with maple syrup, lemon juice, and/or whipped cream.

These pancakes do not store well; they are meant to be eaten right away. However, the batter can also be frozen for future use.

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