2 eggs
2 1/2 c. milk
2 c. flour (enriched, all-purpose)
1 tsp. salt
2 tbsp. sugar
2 tbsp. oil (Crisco or other vegetable)

Sift dry ingredients together.

Beat eggs until light and fluffy. Add milk alternately with dry ingredients, a little at a time. Add oil and mix thoroughly. Let stand at room temperature for 2-3 hours or in the refrigerator, overnight.

To make pancakes: Preheat a cast iron, 6 inch skillet or a Swedish "plattpan", with several circular indentations. Skillet will be ready when a drop of water "sizzles" on it and a pat of butter will melt, but not burn.

Grease skillet or plattpan lightly with butter. Pour enough batter onto pan to completely cover the flat surface. After about 1-2 minutes, check to see if pancake can be turned over by gently loosening edge all around with a small metal spatula. If lightly browned underneath, pancake may be turned over.

Repeat until all batter is used. Keep finished pancakes warm in a 200 degree F. oven.

Serve with Swedish lingonberries or other favorite preserves, or a sprinkling of sugar.

Serves 3-4.