Amount varies by size of pancake.
Note: Most cooks will approve of the amount of sugar in these pancakes, but for those without a sweet tooth, it can be cut in half. This recipe is easily doubled. If there is extra batter, make the remaining pancakes and refrigerate them overnight or freeze them. From “Better Homes and Gardens New Cookbook” (1968), with directions from Lee Svitak Dean.
• 3 eggs
• 1 1/4 c. milk
• 3/4 c. flour
• 1 tbsp. sugar (see Note)
• 1/2 tsp. salt
• Vegetable oil
Beat eggs thoroughly and whisk in the milk.
In a separate bowl, whisk together flour, sugar and salt. With a whisk or hand mixer, beat dry ingredients into the eggs, mixing until smooth. The batter will be very thin.
Warm a heavy frying pan the size of the pancake you want over medium heat. (A flat griddle can also be used.) Add a drizzle of oil on the bottom of the pan and swirl around so the entire bottom is covered. With a frying pan, you will be making these pancakes one at a time; the batter spreads out considerably. If using a griddle, you will likely be limited to a few pancakes at a time, unless your batter is unexpectedly thicker.
Add batter to the pan to form a single pancake. Flip the pancake once it seems firm enough to turn (it will not bubble up as a regular pancake does). Also take a peek under the edge of the pancake to make sure it has brown spots on it (that’s a sign the pancake is ready to flip). Cook the second side until it has light brown spots, too.
Serve these immediately, or keep them covered in a warm oven until you have enough to serve all. These are often served flat, rolled into cylinders or folded into quarters. They are often topped with powdered sugar, cinnamon sugar, fresh berries, jam (lingonberry is traditional) or whipped cream.