1 2/3 c. flour
3 1/3 c. milk
1/2 tsp. salt
Swedes would correct me that this is more of a snack or a lunch. All I know is my kids would eat them for breakfast, lunch, and dinner if we could keep enough milk in the house to make them!
This makes a very delicate pancake, liable to shred to pieces when you try to flip it. It's basically as close as you can get to fried milk! I find I have the best luck with a low heat, dipping my fingers in ice water and grabbing the curling-up edge and flipping it that way. My husband uses a wide, thin spatula.
Sift together flour and salt. Add 1 1/3 c. milk. Blend well. One egg plus 1/2 c. milk at a time, add remaining eggs and milk, blending thoroughly after every egg. Add small amount of butter, if desired.
Heat crepe pan or 6" skillet, grease with butter. Pour in about 1/3 c. batter for each cake, turning pan to spread the batter evenly. Cook until top of cake just dries, flip and cook for 30 seconds to a minute.
(The batter should be thin. Swedish pancakes are large, thin, flat rollable cakes, like French crepes.)
Serve with sugar syrup, jam, or powdered sugar.
Editor's note: For a slightly easier recipe, see Textbook Swedish Pancakes