Ingredients

Instructions

  1. Allow eggs and milk to rise to room temperature.
  2. Beat eggs until frothy; slowly add milk.
  3. Blend in each ingredient separately.
  4. Add the flour 1 tablespoons.
  5. at a time; add the butter last.
  6. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
  7. Add a small amout of butter and swirl around.
  8. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
  9. Cook until golden and remove to plate.
  10. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
  11. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.