3 eggs
1 1/4 c. milk
3/4 c. sifted all-purpose flour
1 tbsp. sugar
1/2 tsp. salt

Beat eggs until thick and lemon colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing until smooth. Drop batter onto moderately hot buttered griddle (or use special Swedish griddle). Spread batter evenly to make thin pancakes. Turn when underside is light brown. Spoon melted butter over; sprinkle with sugar; stack. Pass lingonberry sauce. Makes 50.