Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Sifted flour |
2 tablespoons | Sugar |
¼ teaspoon | Salt |
3 \N | Eggs, beaten |
3 cups | Milk |
⅓ cup | Butter |
\N \N | 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.