Better Homes and Garden New Cookbook 1968 with directions from Lee Svitak Dean.
Found this recipe in Minneapolis Star and Tribune Paper, variety section. 2016
- 3 eggs
- 1 1/4 cups milk
- 3/4 cup flour
- 1 Tablespoon sugar (see notes)
- 1/2 teaspoon salt
- vegetable oil
Beat eggs thoroughly and whisk in the milk.
In a separate bowl, whisk together flour,sugar and salt. Beat in dry ingredients into the eggs, mixing until smooth. The batter will be very thin.
Warm a heavy frying pan the size of the pancake you want over medium heat. ( A flat griddle can also be used). Add drizzle of oil on the bottom of the pan and swirl around so the entire bottom is covered. With a frying pan you will be making these pancakes one at a time; the batter spreads out considerabley. if using griddle you will likely be limited to a few pancakes at a time, unless your batter is unexpectedly thicker.
Add batter to the pan to form a single pancake. Flip the pancake once it seems firm enough to turn (it will not bubble up as a regular pancake does). Also take a peek under the edge of the pancake to make sure it has brown spots on it (that's a sign the pancake is ready to flip). Cook the second side until it has light brown spots too.
Serve these immediately, or keep them covered in a warm oven until you have enough to serve all. These are often served flat, rolled into cylinders or folded into quarter. They are often topped with powdered sugar, cinnamon sugar, fresh berries, jam (lingonberry) is traditional) or whipped cream.