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Pancakes with Lingonberries (Sweden)
1 cup sifted flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
1/3 cup butter
Lingonberry preserves
Sift flour, sugar and salt together. Add eggs and milk gradually. Stir until thoroughly mixed. 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.
