|Sifted flour||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Milk||3 Cup (48 tbs)|
|Clarified butter||1 Tablespoon (For Frying)|
1. Sift together the flour, sugar and salt. Add the eggs and milk gradually, stirring until well blended. Let stand two hours.
2. Heat a Swedish pancake pan or ordinary skillet and brush generously with clarified butter. Beat the batter again, pour into the pan a tablespoon at a time, and fry on both sides until nicely browned.
3. Place on a very hot platter and serve immediately with lingonberry sauce.