Swedish Pancakes with Easy Fruit Sauce

For the pancakes:

1. Preheat the oven to 200ºF and place a half-sheet pan into the oven.
2. In a large bowl, measure flour, salt, and brown sugar. Whisk to distribute.
3. Add the eggs, vanilla, and milk to the flour mixture. Briskly whisk until smooth and blended.
4. Pour the melted butter into the batter, and whisk to further combine.
5. Heat a 10-inch skillet over medium-high heat.
6. Once skillet is hot, swirl a half stick of cold butter briefly around the pan to coat it.
7. Pour about ¼ cup of batter into the greased pan. Tilt the pan in all directions to evenly distribute batter.
8. Cook pancake for about a minute or until edges dry and begin to curl upward.
9. Run a spatula around the edges of the pancake to loosen.
10. Get the spatula under most of the pancake, and flip it quickly, trying to keep it from folding.
11. Continue cooking the other side for about 30 seconds, or until slightly browned.
12. Remove pancake and put it on the warmed sheet pan. Run the cold half stick of butter over top of the hot pancake to butter it, and then put the sheet pan back in the oven to keep it warm.
13. Repeat the butter/batter/cooking/flipping/warming process until all of the batter has been used.

For the fruit sauce:

1. Place the preserves/jam into a small bowl.
2. Pour a few tablespoons of water over the preserves, and then whisk to combine.
3. More water can be added, depending on the desired consistency of the sauce.
4. Place sauce in a gravy pitcher or plastic squirt bottle and serve alongside pancakes.
5. Pancakes can be served sprinkled with powdered sugar and rolled up, filled with fruit, or flat with a dollop of Greek yogurt and fruit sauce.

Additional filling ideas:
1. Nutella and bananas
2. Fresh fruit
3. Yogurt
4. Chocolate chips and vanilla yogurt
5. Wilted spinach and feta cheese