This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original.
The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good.
Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.
It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.
I do not remember where I got this recipe, but my husband says it tastes just as good as what he had at Denny's. I am just amazed at all of the great reviews on this recipe!! My family loves it, so I thought I would share it here and I'm so glad I did because it seems you all love it just as much!!! Thanks to all of you who have tried it!
This recipe comes from the Sommersizing discussion group at www.suzannesomers.com. The poster is Cindybobo. Great recipe, perfect for breakfast, even on the go (I take mine to work and then heat it up in the microwave).