This batter needs to rest for at least 2 hours, so you will need to plan ahead and rise early enough to make this in time for breakfast or brunch. You may also make the batter the night before, cover it tightly and refrigerate it until the next morning. Make the pancakes to order, or keep them warm on a covered platter in a 200 F oven. Serve them with butter, lingonberries or other tart preserves, and/or sour cream and or sour cream and brown sugar. Try them with just butter at first—they are delicate and faintly sweet.
- Beat eggs with 1/2 cup milk until thoroughly blended. Add flour, and stir in completely. Stir in remaining 1 cup milk, butter, sugar and salt, blending well. Cover and refrigerate for at least 2 hours or overnight.
- Remove from refrigerator, and whisk batter just to recombine it before cooking pancakes.
- Grease a flat, large heavy skillet or electric griddle lightly with butter, and heat to medium-high heat. When hot, drop in batter by 2 tablespoonfuls per pancake, spreading batter into rounds. When edges of pancakes begin to brown, turn over and cook for 1 to 2 more minutes, or until firm. Remove from heat, and serve.