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

Sift flour, sugar and salt together. Then add eggs and milk slowly. stir until well blended. Let stand 1 to 2 hours. Heat a griddle, skillet or tempered Swedish pancake pan. Brush well with butter. Spread hot cake batter thin. brown on each side. Roll hot cakes. Serve with lingonberry preserves.