Swedish Pancakes

Step 1

Put the eggs in a bowl and beat lightly with a wire whisk. Add the flour and beat until well blended. Stir in the milk and sugar and cover. Let stand at room temperature for one hour.

Step 2

Fill the seven indentations of a Swedish pancake skillet with equal portions of the butter and heat until melted.

Step 3

Pour the melted butter into the batter. Stir the batter.

Step 4

Fill each indentation with one tablespoon of batter. Cook until brown on the bottom. Turn and brown the second side. Continue making pancakes until all the batter is used; keep pancakes warm in oven at very low temperature. Serve with cloudberries and whipped cream.