Ingredients

• 1 cup sifted flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 eggs, beaten
• 3 cups milk
• 1/3 cup butter
• Lingonberry preserves

Instructions

1. Sift flour, sugar and salt together. Add eggs and milk gradually. Stir until thoroughly mixed. Let stand 1 to 2 hours.
2. 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.
3. Serve with lingonberry preserves.