Swedish Pancakes

By Matt Fisher
Servings: Serves 3-4.



Stir milk into beaten eggs. Combine dry ingredients with egg mixture, mixing until smooth.

Drop batter by tablespoons onto hot (medium high) grill pan or large skillet covered with thin layer of canola oil (or any oil with a high burn temp). Spread batter evenly to make thin cakes (I use a 1/4 cup measuring container and fill it no more than full). Turn when underside is light brown and edges bubble.