1 cup all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
2 to 3 cups milk
Lingonberry (or other jam or fresh fruit)
1 cup whipping cream, whipped
2 tablespoons powered sugar
Whisk the flour, sugar, salt, eggs, and 2 cups of milk together. Ideally, let batter rest for 2 hours or so. Batter should be the consistency of a thick cream. Dilute with the additional milk, if necessary.
To make the pancakes, heat the pancake pan and coat with butter (or with cooking spray). Tilt and turn the pan to coat the bottom of the sections of the pans completely. Serve immediately.