Superlight Swedish Pancakes

Swedish pancakes are easy and beautiful because they are cooked all at once in one skillet in the oven, instead of sequentially on the stove top, filling the house with burned oil smell.

I have removed the sugar and egg yolks from this recipe, which makes it much lighter. the egg whites make these very cool to look at.

preheat oven to whatever

1 cup milk + 3/4 flour + pinch of salt: mix well

whip 3 egg whites as stiff as you can (easiest is with a cuisinart and plastic blade, but you can do it by hand).

or don’t beat the eggwhites. that works fine too. both of the photos here are with unbeaten eggwhites.

gently stir the egg whites into the batter

take a large skillet with no plastic parts, melt plenty of butter into it on the stovetop.

or put butter in a baking dish and melt it while oven is preheating.

then pour the whole pancake batter into the skillet and put it in the oven until you see beautiful golden brown. (the puffiness is temporary, so admire it while it lasts.)

For two to share, or a hungry one.