Enjoy these light and fluffy Swedish pancakes, paired with a delightful homemade vanilla syrup for a perfect breakfast or brunch.
In a mixing bowl, whisk together the eggs, salt, and sugar until well combined.
Ensure the eggs are at room temperature for easier mixing.
Gradually add the milk and vanilla extract to the egg mixture, whisking continuously.
Pour the milk slowly to avoid lumps in the batter.
Sift the flour into the mixture and whisk until smooth and free of lumps.
Sifting the flour helps prevent clumps in the batter.
Heat a skillet over medium heat and melt a small amount of butter to coat the surface.
Use a non-stick skillet for easier flipping of the pancakes.
Pour a small amount of batter into the skillet, swirling to spread it thinly. Cook until the edges are golden, then flip and cook the other side.
Keep the pancakes warm in a low oven while cooking the rest.
In a saucepan, combine the brown sugar, white sugar, and water. Bring to a boil and stir until the sugars dissolve.
Stir constantly to prevent the sugar from burning.
Remove the saucepan from heat and stir in the butter and vanilla extract until smooth.
Allow the syrup to cool slightly before serving to thicken.
Serve the pancakes warm with the vanilla syrup drizzled on top.
Garnish with fresh berries or a dollop of whipped cream for added flavor.
