Swedish Pancakes: from Emily
1 cup flour
1 cup milk
2 eggs
1/2 tsp. salt
Blend together. Melt
some butter in a skillet then pour about half a cup to 3/4 cup (depending on
desired size) of batter onto skillet. Spread it out with a spoon or by spinning
the pan. Flip after a minute or two. Serve with berries and fruit dip, syrup,
or just plain old butter and sugar.
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