Me and my sister Chrissy have been making these since I was a kid, and I am pretty sure I will be making them the rest of my life - they are one of my all time favorite things. Traditionally you just sprinkle with a bit of sugar and eat with some lingonberry jam (as pictured). But, the possibilities for serving are endless. I love the combination of lemon and raspberry - so in the summer I squeeze lemon juice on them and eat with fresh raspberries. In fact, like their french cousins, they are good with just about any fruit on them. They are also good with Nutella. No matter how you serve, they are super simple and quick and amazingly delicious.
3/4 cups flour
1 1/4 cup milk
1 tablespoon sugar
1/2 tsp salt
butter for frying pan
Whisk all the ingredients together until well combined and smooth. Heat a medium sized frying pan (I have a nice 12 inch skillet, and its awesome making pancakes that size, but they are a devil to flip - so, its much easier to use a smaller pan) over medium heat. Add a bit of butter and melt (spread it around the pan - you will need this even using a nonstick skillet, trust me!).
Add about 1/4 cup batter and move the pan around so it goes to the edges. I like to keep them pretty thin and delicate - they should not be as thick as a traditional crepe. As for when to turn it - well, I just 'know'. The pancake will look almost all the way cooked - but, you don't want to brown these really, they should be a nice white color. Everyone has their own technique for flipping (I have a two spatula method) so, it will take a few trys, but eventually you'll get the feel for flipping them without tearing them. If you are cool, you can do the pan-flip method but I have never been able to pull that off.
After it has cooked on both sides (it should only take a minute or so per pancake), flip onto a plate. I add new butter to the pan every couple of pancakes or so. Serve warm!