Rita's Swedish Pancakes
Rita Christiansen, Martha's sister-in-law, serves her family's traditional Swedish pancakes with maple syrup, cloudberry jam, or lingonberry jam. Swedish-pancake pans are available at specialty kitchen-supply stores.
- Yield: Makes about sixty 3-inch pancakes
- 3 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- Confectioners' sugar, for garnish
In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add flour. Process once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated sugar, vanilla, and salt.
Heat Swedish-pancake pan over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve warm, garnished with confectioners' sugar.