5 dl milk
1/2 dl sugar
pinch of salt
1/2 dl vegetable oil (we usually use rapeseed oil) or melted butter
2,5 dl wheat flour (or barley flour)
vegetable oil or butter for frying
Lightly whisk the eggs and the salt with the milk. Add sugar. Add the flour in a thin stream little at a time, whisking continually to avoid the forming of lumps. Finally add the melted butter which helps to prevent the pancakes from sticking to the pan during frying.
Cover the batter and let it stand for 1/2 to 1 hour for the flour to absorb the liquid.
Heat a pancake pan until very hot. Generously butter the pan and pour the first batch of the pancake batter in a thin layer in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over with a spatula.
Fry the pancakes until they are golden brown, although the first batch, as with any batter, usually turns out bad — pale, bland and slightly soggy.
Continue frying with the rest of the batter.
Serve with jam (strawberry jam is traditional in here), with ice cream or vanilla sauce.
You can use same basic recipe also for savory pancakes (just leave sugar away and add 1/2 tl salt).
To these pancakes I added 2 dl chopped spinach and 1 dl grated carrot:
Wild nettle pancakes with lingonberry jam: