Recipe courtesy of Martha Stewart
45 min
15 min
60 (3-inch) pancakes



In the bowl of a food processor combine the eggs with 1/2 cup of the milk. Process until completely smooth, 2 to 3 minutes. Stop and add flour all at once. Process once again until smooth and thick, an additional 1 to 2 minutes. Add remaining milk, butter, sugar, vanilla, and salt.

Heat Swedish pancake pan over medium heat. Spoon in approximately 1 tablespoon of batter into each circle. Cook until edges turn golden brown, 2 to 3 minutes. Flip with a fork and continue cooking an additional 1 to 2 minutes. Serve with jams or maple syrup. Garnish with confectioners' sugar.


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