Deliciously thin and light Swedish pancakes served with sweet strawberry jam, perfect for breakfast or brunch.
In a mixing bowl, whisk together the flour, sugar, and salt.
In another bowl, beat the eggs and then add the milk, mixing well.
Gradually pour the wet ingredients into the dry ingredients, stirring until smooth and free of lumps.
Melt the butter and mix it into the batter until fully incorporated.
Heat a non-stick skillet over medium heat and lightly grease it with butter.
Pour a ladleful of batter into the skillet, swirling it to cover the bottom evenly.
Cook for about 1-2 minutes until the edges start to lift and the surface is set, then flip and cook for another minute on the other side.
Repeat the process until all the batter is used, stacking the pancakes on a plate as you go.
Serve the pancakes warm, topped with strawberry jam and a dusting of powdered sugar.
