Swedish Pancakesadapted from The Swedish Table
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 cups milk
3 tablespoons butter, melted (plus additional for cooking pancakes)
Blend all ingredients together with an immersion blender or food processor. I like to mix the ingredients in a large measuring cup for easier pouring. Heat a large cast iron or nonstick skillet until hot. Add a small amount of butter and immediately pour a thin even layer of batter to coat the bottom of the pan. When bubbles start to appear and edges lift easily, flip the pancake with a spatula and cook until brown. Fold pancake into fourths, put on a heat proof plate in a 170 degree oven to keep warm. Repeat with remaining batter, stacking pancakes on the plate in the oven. Serve sprinkled with powdered sugar and you favorite preserves, or maple syrup.