Delicate, eggy Swedish pancakes topped with fresh lemon, melted butter, and powdered sugar.
Yields: 6-8 pancakes
In a blender, whirl the eggs, milk and sour cream together. Then add the flour, salt and sugar to the blender. Whirl until completely smooth. The batter will be thin and pourable.
Heat a medium-sized frying pan over medium heat. Oil the pan with about a teaspoon of neutral-flavored oil. When pan and oil are hot, pour 1/4-1/3 cup sized amounts of batter onto the center of the pan. Quickly but gently lift and swirl pan to spread batter to the edges. Cook about 60-90 seconds, until bottom is set, then flip. Cook another 30-60 seconds until other side sets up and golden flecks can be seen. Fold in half and in half again to make a triangle. Set pancake aside and repeat with remaining batter.
When ready to serve, lay three pancakes on each plate. Drizzle generously with fresh lemon juice and melted butter, then dust liberally with powdered sugar. Serve promptly with more lemon wedges, melted butter, and powdered sugar on the side.