Grandma Kay'S Swedish Pancakes

Allow eggs and milk to rise to room temperature.

Beat eggs until frothy; slowly add milk.

Blend in each ingredient separately.

Add the flour 1 tablespoons.

at a time; add the butter last.

(Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.

Add a small amout of butter and swirl around.

Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.

Cook until golden and remove to plate.

Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.

Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.