Ingredients:
3 large eggs
1 cup milk
2 teaspoons sugar
salt, to taste
1 teaspoon baking powder
5 tablespoons flour
1/4 cup butter, melted and cooled
Directions:
Allow eggs and milk to rise to room temperature.
Beat eggs until frothy; slowly add milk.
Blend in each ingredient separately.
Add the flour 1 tablespoons.
at a time; add the butter last.
(Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
Add a small amout of butter and swirl around.
Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
Cook until golden and remove to plate.
Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.
Servings: 3
Time preparation: 30 min.
Time total: 40 min.