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 degrees F oven. Serve the pancakes with butter, lingonberries or other tart preserves, and/or sour cream and--in the case of my family, sour cream and brown sugar. Try them with just butter at first--they are delicate and faintly sweet.
see savings3large eggs
see savings1 1/2 cupswhole milk
see savings1 cupall-purpose flour
see savings6 tablespoonsunsalted butter, melted
see savings1 teaspoongranulated sugar
see savings1/2 teaspoonsalt
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