"Klassiska" Swedish Pancakes

A forever-favorite recipe of mine is my great-grandmother, MajBritt's, recipe for Swedish pancakes.  I have fond memories of cooking together in the kitchen of her little red and white farmhouse, "mormor" humming and spooning handpicked, homemade lingonberry jam into a serving dish as this liquid gold sizzled on the stovetop.

"Klassiska Svenska Pannkakor" - "Classic Swedish Pancakes"

Serves 4

Ingredients

• 2 1/2 cups Milk (non-dairy milk works too!)
• 1 cup Flour
• 2-3 Tb Butter
• 1 tsp Salt
• 3 Eggs

How To

• Beat together eggs and half the milk.  
• Add flour & salt, mix until smooth.  Add remaining milk.
• Melt butter and blend with batter.
• Lightly grease a griddle heated to 350-375 degrees
• Ladle batter onto griddle, pancakes should be 4-5" in diameter. 
• When underside is golden, flip, repeat.  Keep batter well blended,
  and pancakes warm in 170 degree oven.
• Serve with lingonberry jam and powdered sugar. 
• Lingonberry products can be hard to come by or expensive here in the States.  If you don't have access to lingonberry jam, go for something tart like plum, cherry, or raspberry.

*The batter should be very liquidy, and the pancakes crepe-like thin.