1 5/8 cups flour
1 cup granulated sugar
2 cups milk
dash of salt
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.