• Place all the ingredients in a blender and blend until the batter is smooth and free of lumps. Alternatively, you can whisk the ingredients together in a medium bowl, ensuring a uniform consistency.

Griddle Cooking:

• Preheat an electric griddle to medium heat, around 325–350°F. Lightly coat the surface with melted butter. Pour 1/4 to 1/3 cup of batter onto the griddle, forming a circle. Quickly use the bottom of the measuring cup to gently spread the batter into a large, thin circle.
• Allow the pancake to cook until the bottom develops a golden hue and the top appears dry, with no visible wet batter. Carefully flip the pancake using a thin spatula and cook the other side until it becomes lightly golden.

Skillet Cooking:

• Place a 10-inch nonstick skillet over medium heat and brush the bottom with melted butter. Pour 1/4 to 1/3 cup of batter into the skillet. Immediately lift and rotate the pan in a circular motion to evenly spread the batter across the surface.
• Cook the pancake until the edges start to bubble and golden spots form on the bottom. Gently flip using a thin spatula, and cook the second side until lightly browned.
• Stack the cooked Swedish pancakes on a plate or fold them into triangles for serving. Garnish with a sprinkle of granulated sugar and a dollop of jam, or pair them with syrup, whipped cream, fresh strawberries, or your favorite toppings. Serve warm and enjoy!