- 4 eggs
- 4 cups milk
- 2 1/2 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- Oil for brushing griddle
- Preserved lingonberries, for topping pancakes
- Sour cream, for topping pancakes
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.