Grandma Kay's Swedish Pancakes

Once you get a taste for these, you're going to want them. You're going to want them a LOT. Kids really go for them. Serve these with Lingonberry preserves, they taste really scrumptious!

• Ready In: 40 mins
• Serves: 3

Ingredients

• 3  large eggs
• 1  cup milk
• 2  teaspoons sugar
•  salt, to taste
• 1  teaspoon baking powder
• 5  tablespoons flour
• 1⁄4 cup butter, melted and cooled

Directions

1. Allow eggs and milk to rise to room temperature.
2. Beat eggs until frothy; slowly add milk.
3. Blend in each ingredient separately.
4. Add the flour 1 tablespoons.
5. at a time; add the butter last.
6. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
7. Add a small amout of butter and swirl around.
8. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
9. Cook until golden and remove to plate.
10. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
11. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.