Sweddish pancakes without butter

We love Swedish pancakes but my husband can't have butter. I did the conversion for this recipe of butter to olive oil.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk eggs in a separate bowl to keep out any eggshells.

Step 2

Mix milk, eggs, olive oil, sugar, and salt. Stir

Step 3

add 1/2 cup of shifted flour at a time.

Step 4

Whisk until smooth. I like to pour the batter into a empty and clean coffee creamer container. They're great for one handed pours and shaking with the cap held down. Batter is good for 4 days in the fridge. Shake well before using another day. We usually make a double batch.

Step 5

Preheat skillet on 5 or 6. Add olive oil and pour 1/4" pancake into middle of pan. Pickup pan and rotate to fully coat the bottom with batter.

Step 6

When the bubbles pop and the edges being to brown a little take a thin spatula and loosen edges. Then loosen pancake in a circle working your way to the center. When the pancake is released from the pan, flip and cook.