6 eggs
4 c. milk
2 tsp. sugar
1/2 tsp. salt
2 c. flour
4 tbsp. salad oil

In a medium large mixing bowl, beat eggs with a rotary beater. Add milk and beat. Add sugar and salt and mix. Add flour, 1/2 cup at a time, and continue beating. After all flour is added and mixed, the mixture should be the consistency of thick cream. Last add salad oil and stir in by hand.

Heat round cast iron griddle to fairly hot. Pour a little oil on griddle and roll around to oil surface of griddle.

Ladle 1/3 cup or so of the batter on hot griddle. Roll around on griddle, bringing to edge. Bake until brown (does not take long).

With a long spatula, lift pancake around edges of griddle, to loosen. Slide spatula under pancake and loosen completely. Slide spatula under pancake again at center and lift to turn over. Brown second side. With spatula, lift pancake at center off griddle and fold into fourths on warm platter.

Keep warm in oven on low heat while you bake the rest of the pancakes.

Serve with butter and syrup or Lingonberries and topped with whipped cream. Recipe can be reduced for two people.

Practice makes perfect in handling these pancakes. If batter is too thin, they may fall apart. Just add a little more flour and mix with beater. Too thick, add a little milk. Good luck!