Accompany the pancakes with bowls of fresh blueberries, blueberry or lingonberry preserves, and sour cream or yogurt. Dust the pancakes with powdered sugar, and decorate the platter with lemon wedges. Recipe may be doubled.

Ingredients
3 eggs
2 cups milk
1-1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
6 Tablespoons butter, melted
lemon wedges
bowls of blueberries or preserves (see above)
sour cream or yogurt
blueberry syrup (optional)

Beat eggs with 1/2 cup milk with whisk or electric beater until frothy. Mix salt and baking powder with flour, and add all at once to milk/egg mix. Beat until smooth (batter will be heavy). Add remaining milk and butter, and beat until smooth. Batter should be fairly thin. You may need to add a little more milk. Set the oven to 200 degrees, and put the platter in to receive the pancakes.

Heat your griddle or cast-iron skillet until it is hot enough to sizzle when water is flicked on it. Grease lightly. Pour just enough batter to make a large, thin pancake (about 1/4 cup batter) on the hot griddle. When the edges brown (about a minute), turn and cook the other side. When cooked through, fold in half and slide on the platter. Repeat until all are cooked.

The traditional accompaniment is just lemon wedges and powdered sugar, but we like to add preserves, fruit, sour cream, and sometimes syrup.

Serves: 4