Lingonberry Pancakes

Place the flour in a bowl. Add the milk and combine, using a whisk, until the batter is smooth. Add the eggs, 3 tablespoons of the butter, and a dash of salt; beat until well blended. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease the pan with some of the remaining butter. Add 1/4 cup of the batter to the heated pan. Immediately tilt the pan to spread the batter over the entire bottom of the pan. Cook 1 to 2 minutes or until bottom of the pancake is lightly golden. Use a spatula or a fork to flip the pancake over. (The first pancake may stick to the pan. If it does, discard it.) Cook the other side until golden. Fold the pancake in quarters and keep warm. Continue to make pancakes until all of the batter is used. To serve, place 2 pancakes on each plate. Alongside the pancakes, place 1 to 2 tablespoons of the lingonberries in sugar or 1/4 cup of the fresh lingonberries. Serve with whipped cream or sprinkle the pancakes with confectioners’ sugar, if desired.