Ingrients & Directions
1 c Sifted flour
2 tb Sugar
1/4 ts Salt
3 Eggs, beaten
3 c Milk
1/3 c Butter
Lingonberry preserves
Sift flour, sugar and salt together. Then add eggs and milk slowly.
stir until well blended. Let stand 1 to 2 hours. Heat a griddle,
skillet or tempered Swedish pancake pan. Brush well with butter.
Spread hot cake batter thin. brown on each side. Roll hot cakes.
Serve with lingonberry preserves.
Yields
1 Servings