Swedish pancakes

Janet Colberg

Ingredients

3 eggs
1 1/4 cups milk
3/4 cup all-purpose flour
1 Tbs sugar
1/2 tsp salt

Procedure

  1. Beat eggs and milk till thick and lemon-colored.
  2. Sift dry ingredients into egg mixture, mixing till smooth.
    [If you do not sift them you will rapidly come to regret your foolishness.]
  3. Drop batter by tablespoons onto a moderately hot buttered griddle (or pan). Spread batter evenly to make thin cakes. Turn when underside is light brown.
  4. Eat rolled up by hand with butter and brown sugar, or in a stack with syrup.