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1
Beat milk and eggs together.
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2
Make sure not to let them get foamy.
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3
Add the salt and sugar.
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4
Add a little bit of flour at a time while stirring after each addition.
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5
You dont want the pancakes to get fluffy and thick like American pancakes.
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6
They should be thin like a French crepe.
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7
Now, melt the butter in a large skillet.
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8
After its melted, pour it into the batter after it has been cooled to avoid cooking the eggs in the batter.
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9
Mix well.
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10
Since your frying pan already greased itself from melting the butter, pour 1/2 cup of batter into the skillet.
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11
Your pan should be on a medium heat setting to avoid burning the pancakes.
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12
Tilt the pan around so that the batter spreads thinly and evenly in the pan.
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13
Lightly brown it on both sides.
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14
It may be somewhat difficult to flip, so use a good spatula!
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15
They arent like American pancakes that stay somewhat flat when you flip them.
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16
Since the pancakes already have butter in them, there is no need to butter the pan again.
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17
However, you may butter the pan again if you think you need it.
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18
Butter the cooked pancake and sprinkle with cinnamon sugar (my favorite) or jam, or both if you like.
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19
Roll up jellyroll style and taste what just became heaven on earth.
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20
Use your imagination when youre piling stuff on.
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21
I find it really good for dessert if you do the cinnamon sugar, and then some whipped cream.
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22
Fresh fruit is especially good.
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23
If you find lingonberries somewhere, try them and tell me.
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24
I would definitely recommend fresh blueberries with cinnamon sugar and whipped cream.
