Swedish Pancakes

(This recipe is handed down for generations in Austin's family.)

Makes 10 (8-inch) cakes
4 eggs
1 1/4 cup milk
1 1/2 T melted butter
3/4 cup flour
2 tsp sugar
1/2 tsp salt

Makes 20 (8-inch) cakes
6 eggs or more, beaten
3 1/2 cups milk
3 T melted butter
2 1/4 Cup sifted flour
3 T sugar
1 tsp salt

Beat eggs till thick and lemon color. Stir in milk. Sift dry ingredients. Add to egg mixture, mixing till smooth. Batter should have a watery consistency. Pour 1/4 cup batter onto moderately hot buttered iron fry pan. Spread batter evenly, by lifting pan at an angle and spreading batter around to make thin cakes. Turn when bubbling in the middle. (Best if using a cast iron pan.)