Directions 7 steps | 25 Minutes
Measure and prep all ingredients.
In the jar of a blender, add the eggs, milk, butter, flour, confectioners’ sugar, vanilla extract and salt.
Blend until smooth and frothy, scraping down the sides of the jar halfway, about 20-30 seconds. Let the batter rest for 10 minutes. (See notes 1-2.)
Grease a large nonstick skillet with butter and pour ⅓ cup of batter into the skillet. Swirl the skillet immediately to create an even circle of batter. Cook until the pancakes are lightly browned, about 1-1½ minutes.
Flip the pancakes over with a spatula and cook until the bottom is lightly browned, about 30 seconds.
Transfer the pancake to a plate. Grease the skillet again and repeat with the remaining batter.
Enjoy rolled served with lingonberry jam, fresh berries and dusted with powdered sugar.
- Letting the batter rest gives time for the flour to hydrate.
- You can make the recipe ahead of time and place the batter in the refrigerator overnight.