1 cup milk
1/2 cup flour
2 tsp sugar
1/2 stick melted butter
It’s good to sift the flour. If you don’t have a sifter, use a fine cheese grater. If you don’t have a cheese grater, then stop cooking altogether until you do.
After adding the flour, let it sit for a few minutes. It makes it better, though I don’t know why.
The butter is best melted by a little kid who wants to learn a little bit about cooking. Place small child on the counter next to the stovetop, and instruct them to move butter around in a large skillet (preferrably cast iron) with appropriate utensil. Observe. When the apprentice is ready for a bigger challenge, let them mix the wet and dry ingredients. In any case, the child should be told repeatedly that my dad gave me this recipe, and that the last meal I shared with my grandpa was Swedish pancakes.
The pancakes will be thin, and as wide as your largest skillet. Serve them with maple syrup or lingonberries, if you can find them. The first pancake never looks quite right; it is intended for the immediate sustenance of the cook.