A delightful twist on traditional Swedish pancakes, perfect for a cozy breakfast or brunch.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs well helps incorporate air, making the pancakes lighter.
Add the milk and melted butter to the eggs and mix until combined.
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
Sift together the salt, sugar, and flour into the wet ingredients and stir until smooth.
Sifting the dry ingredients prevents lumps in the batter.
Heat a non-stick pan over medium heat and lightly grease it.
Use a small amount of butter or oil to grease the pan for a golden finish.
Pour a small amount of batter into the pan, swirling to coat the bottom evenly.
Cook until the edges lift easily, then flip gently to cook the other side.
Repeat with the remaining batter, stacking the pancakes on a plate.
Keep the cooked pancakes warm by covering them with a clean kitchen towel.
Serve the pancakes with fresh strawberries and a drizzle of maple syrup.
Add a dollop of whipped cream for an extra indulgent treat.
