Swedish Pancakes

• 3 large eggs, about 3/4 cup
• 1/2 cup flour
• 1 1/4 cups milk
• 1 tablespoon sugar
• 1/4 cup butter
• Cloudberries as garnish
• Sweetened whipped cream

1. Put the eggs in a bowl and beat lightly with a wire whisk.
2. Add the flour and beat until well blended.
3. Stir in the milk and sugar and cover.
4. Let stand at room temperature for one hour.
5. Fill the seven indentations of a Swedish pancake skillet with equal portions of the butter and heat until melted.
6. Pour the melted butter into the batter.
7. Stir the batter.
8. Fill each indentation with one tablespoon of batter.
9. Cook until brown on the bottom.
10. Turn and brown the second side.
11. Continue making pancakes until all the batter is used; keep pancakes warm in oven at very low temperature.
12. Serve with cloudberries and whipped cream.

eggs, flour, milk, sugar, butter, cloudberries, whipped cream

Taken from cooking.nytimes.com/recipes/5712 (may not work)