Swiss Pancakes

Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).For best results, refrigerate batter for at least 30 minutes before cooking.Lightly grease a non-stick pan with sloped edges.

Heat pan to medium.

Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #

Grease pan lightly as needed.For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings.

Roll up, bringing both sides of pancake to center.

Serve warmed maple syrup (or warmed jam or jelly) on side if desired.

Sprinkle top of pancake with powdered sugar for presentation.