Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
12 hr 30 min
Active:
12 hr
Yield:
32 pancakes
Level:
Easy

Ingredients

Directions

Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.

Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.

Serve immediately, topped with lingonberries and a dollop of sour cream.

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