Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
Serve immediately, topped with lingonberries and a dollop of sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	112.17 Kcal (470 kJ)
Calories from fat	39.45 Kcal
		% Daily Value*
Total Fat	4.38g	7%
Cholesterol	24.87mg	8%
Sodium	299.7mg	12%
Potassium	78.75mg	2%
Total Carbs	15.11g	5%
Sugars	3.37g	13%
Dietary Fiber	1.29g	5%
Protein	3.13g	6%
Iron	0.8mg	5%
Calcium	75.5mg	8%

Amount Per 100 g
Calories	192.41 Kcal (806 kJ)
Calories from fat	67.67 Kcal
		% Daily Value*
Total Fat	7.52g	7%
Cholesterol	42.66mg	8%
Sodium	514.1mg	12%
Potassium	135.09mg	2%
Total Carbs	25.91g	5%
Sugars	5.78g	13%
Dietary Fiber	2.22g	5%
Protein	5.37g	6%
Iron	1.5mg	5%
Calcium	129.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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