Swedish Pancakes (Pannkakor)

I had never had a Swedish Pancake until I made these ones. I don't know how someone who loves breakfast as much as I do has gone so long without ever having one. I love crepes and all other versions of pancakes. It's just that the opportunity to eat Swedish Pancakes has never entered my life until now. I recently purchased a Swedish cookbook. So many of our wild ingredients such as cloudberries, and lingonberries are shared with Sweden. There are so many similarities that I thought having a Swedish cookbook would help me make better use of some of our local bounty. Even though this recipe doesn't exactly require local goods, I did use my local raspberries for the warm jam on top. They are quickly making their way to the top of the most requested list for weekend breakfasts.

Swedish Pancakes

adapted from The Swedish Table

3 eggs
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.