Ingredients: 1 5/8 cups flour 1 cup granulated sugar 2 cups milk dash of salt 4 eggs Lingonberry Jam Sour cream Directions: In a large mixing bowl, mix flour, sugar and dash of salt. In another bowl combine eggs and milk. Add contents of two bowls together and beat until smooth. Heat a lightly greased 10-inch non-stick skillet over medium heat. Each pancake should thinly cover the full expanse of the pan. Cook over medium heat for about 1 minute then flip and cook the other side for about 30 seconds. Roll up pancakes and serve with lingonberry jam and sour cream. Makes 12-16 large pancakes.