Recipe to serve 4. I triple it so we have some left.
Sift together in large bowl:
- 1 ½ c flour
- 3 tbs sugar
- ½ tsp salt
Separately, beat in a bowl until thick and piled softly:
- 3 eggs
Beat into eggs until blended:
- 2 c milk
- 2 tbs melted butter
Add this to dry ingredients and beat until smooth.
Heat griddle over med heat. Lightly grease with butter for each pancake. (You can spray instead, but it is not as good.)
I use a 1/3 c measuring cup for each pancake. Pour into pan and swirl to spread over bottom of pan. When lightly brown on bottom (won’t take long) turn over and lightly brown. I usually have two frying pans going. Usually they will then slide out of pan onto plate. I put waxed paper or parchment between each pancake so they don’t stick together, if I am serving later. When I am ready to serve, I remove the waxed paper, fold each pancake in quarters, arrange in a circle on a plate and warm in the microwave.
Serve with lingonberries and sour cream or whipped topping.
This family favorite was shared by Real (Experienced) Mom, Judy Douglass.