Ingredients:
3 eggs
2½ C. milk
1¼ C. flour
2 Tbsp. melted butter
1 Tbsp. sugar
½ tsp. salt
½ tsp. vanilla, optional
Powdered sugar
Lingonberry jam
Directions:
In a blender, combine all the ingredients above until smooth.
Heat a 10-inch non-stick skillet over medium heat until very hot. Lightly butter the skillet and pour ½ cup of the batter into it. Swirl the pan with batter to expand to a thin layer. Cook until bubbles form and the pancake is golden brown on the bottom, up to 1-1½ minutes. Flip and continue to cook for up to 1 minute. Remove from the frying pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the traditional dollop of lingonberries or other fruit of your choice and sprinkle with powdered sugar.
