1. Combine dry ingredients and set aside. 2. Beat eggs, 1 cup milk, melted butter and vanilla. 3. Add remaining cup of milk to dry mixture. Stir until smooth. Add to egg & milk mixture. 4. Allow batter to stand for about an hour. This allows the gluten in the flour to activate and gives the pancakes their familiar texture. 5. Heat a cast iron pan with butter until quite hot. Ladle about a cup of batter onto pan, spreading batter with ladle. 6. Flip the pancakes with a large spatula when little bubbles come to the surface and pop. The pancakes should be very thin and golden brown when done. 7. Place pancakes on a warmed platter and served with lingonberries, whipped cream, maple syrup, butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
