Swedish Pancakes
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Ingredients
1¼ cups all-purpose flourPinch of salt
1¾ cups whole milk
6 tablespoons melted butter, cooled slightly
3 eggs, lightly whisked
1 teaspoon pure vanilla extract
2 cups raspberry jam
Confectioners' sugar, as needed for finishing
Fresh raspberries, as needed for serving
Honey, as needed for serving
Directions
1. in an exceedingly giant bowl, whisk the flour with the salt to mix. in an exceedingly medium bowl, whisk the milk with the unfrozen butter, eggs and vanilla to mix.2. Add the liquid ingredients to the flour mixture; whisk till sleek. The batter may be created up to the present purpose and cold, covered, up to nightlong (bring to temperature before using).
3. Heat a medium-size slippery spherical pan over high heat. once it's hot, spray with slippery spray and so scale back the warmth to low.
4. operating one at a time, ladle regarding ½ cup of batter into the pan. Swirl the batter around to create a skinny, even layer. Cook till equally golden, one to a pair of minutes.
5. Flip the flapjack and continue change of state for an additional thirty seconds to one minute. Transfer the flapjack to a plate. Place a bit of parchment or waxed paper on prime. (Keep pile them this manner as you cook them to stop the pancakes from jutting along.)
6. To serve, unfold a pair of teaspoons of jam on prime of every flapjack. you'll be able to either roll them up or stack them like ancient pancakes (see photo). Garnish with confectioners' sugar, recent raspberries and a drizzle of honey. A serving is 5 pancakes.
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