Ingredients and Preparation:
2 1/2 cups milk
1 1/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla, optional
In a blender, combine all the ingredients above until smooth.
Heat a 10 inch non-stick skillet over medium heat until nice and hot.
Lightly butter the skillet and pour 1/2 cup of the batter into it.
Swirl the pan with batter to expand to a thin layer.
Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2 minutes. Flip turn and continue to cook for about one more minute.
Remove from the fry pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Serve by sprinkling sugar on the open pancake and swirling whipped cream and jelly, I use strawberry, but lingonberry is more old school.