2 eggs
3 cups milk
1-1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
butter or oil for frying
Garnish:
Butter
Lingonberry preserves
Confectioner’s sugar (icing sugar)
Beat the eggs and add the milk and flour gradually along with the sugar and salt. Heat a platt pan (a type of Swedish pan) or small frying pan over low heat and brush with oil or butter. Stir the batter well and cook thin and light pancakes. (I would recommend pancakes about 3 inches in diameter.) Serve with butter, lingonberry preserves, and a bit of confectioner’s sugar.