Swedish pancakes

Ingredients:

• 1 cup premium wheat flour
• 8 tablespoons butter
• 1 and 3/4 cups milk
• 3 eggs category CO
• 1/2 tsp vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, maple syrup or lingonberry sauce, for serving

Preparation:

1. Melt 4 tablespoons (60 g) of butter in a 25 cm nonstick skillet. In a blender, combine the flour, milk, eggs, melted butter, vanilla extract, and salt. Blend until smooth.
2. Over medium heat, heat the same pan until a drop of water begins to sizzle. Add a teaspoon of butter and swirl the pan to coat the bottom with melted butter.
   
   Pour no more than 1/3 cup of batter into the pan and quickly swirl the pan to distribute it evenly. Cook until the pancake is set, just over a minute. Using a silicone spatula, carefully lift the pancake by the edge and flip it.
3. Fry until light golden brown on the other side, 15-30 seconds. Transfer to a plate. Keep the fried pancakes warm while the other pancakes are baking. Make pancakes with the remaining batter: you should get about 12.
   
   If the pancakes seem too thick, thin the batter with a little warm water. Fold or roll them into tubes and serve with powdered sugar, maple syrup, or lingonberry sauce.