Swedish Pancakes
from Ellen Nyberg, my friend Bob Garrigus' aunt

Swedish pancakes are very similar to French Crêpes, but there are slight differences that make each unique. The batter for Swedish pancakes contains a higher ratio of milk, butter, and eggs to flour, resulting in something that’s lighter and fluffier than crêpes. They are typically served with Lindonberry Sauce and whipped cream.

1 cup flour
2 Tbsp. sugar
1/4 tsp. salt
3 eggs
3 cups milk
Butter, for frying

Sift flour into a bowl; add sugar and salt. Then add eggs and milk gradually, stirring until well blended. Let stand 2 hours.

Heat pancake pan and butter well. Beat batter again; pour by tablespoonfuls and fry on both sides until nicely brown.

Place on hot platter and serve with lingonberries or other fruit, or syrup. Whipped cream topping is also good.

Batter can be made the night before. Leftover batter keeps in the refrigerator.