From Snowulf
Makes about 48 small pancakes
Serve with syrup, jam or lingonberries
3/4 cup presifted flour
1/2 taspoon salt
3 Tablespoons sugar
3 eggs
2 cups milk
3 tablespoons melted butter
1. combine flour, salt and sugar.
2. In mixing bowl beat eggs until light. Gradually stir in dry ingredients alternately with milk to make a smooth thin batter.
3, Stir in melted butter. Pour batter into large measuring cup.
4. Heat Copco plattar (Swedish Pancake) pan over medium heat. Grease each indentation with butter or shortening. Pour enough batter into each indentation to just cover the bottom with a thin layer.
5. Cook for about 2 minutes until brown underneath. Turn with fork or spatula and cook for about 1 minutes longer or until brown.
Stir better frequently and thin with a little milk if it becomes too thick. Batter may be stored in covered container in refrigerator for several days and used as needed.
