Swedish Pancakes with Lingonberries

• 4 eggs
• 4 cups milk
• 2 1/2 cups flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• Oil for brushing griddle
• Preserved lingonberries, for topping pancakes
• Sour cream, for topping pancakes

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

eggs, milk, flour, sugar, salt, unsalted butter, griddle, lingonberries, sour cream

Taken from www.foodnetwork.com/recipes/swedish-pancakes-with-lingonberries-recipe.html (may not work)