3 eggs, beaten
1 1/4 c. milk
3/4 c. flour, sifted
1 tbsp. sugar
1/2 tsp. salt

Combine well-beaten eggs and milk. Sift together dry ingredients. Add to egg mixture, mixing until smooth. Drop small amount of batter (1 tablespoon for 3 inch cake or 2 tablespoons for 6 inch) onto moderately hot buttered griddle (or bake on special Swedish griddle). Spread batter evenly to make thin cake. Turn when underside is delicately browned.

Spread cakes with jelly. Stack.

Cooks Tip: To keep finished pancakes warm, place them on towel covered baking sheet in very slow oven.

Makes 3 dozen 3 inch cakes.