Swedish Pancakes

Combine milk, 2 eggs, 4 tablespoons sugar, and 1 pinch of salt in a large mixing bowl, whisking until well blended.

Add 1 1/2 cups flour to the wet ingredients, whisking slowly until the batter is smooth and lump-free. The batter should be thin and pourable, similar to crêpe batter.

Heat 1/4 cup butter or margarine in a large non-stick skillet or crêpe pan over medium-high heat until foaming.

Pour approximately 1/4 cup of batter into the hot skillet and immediately tilt and swirl to spread it into a thin, even circle across the pan's surface.

Cook for 1-2 minutes until the bottom is light golden and set, then flip carefully and cook the other side for another 1-2 minutes until lightly golden.

Transfer the cooked pancake to a plate and repeat with remaining batter, adding a small amount of butter to the pan between pancakes as needed.

Stack finished pancakes on a warm serving plate and serve immediately with traditional accompaniments such as jam, fresh berries, whipped cream, or a dusting of powdered sugar.