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1. Sieve the flour into a bowl and add the sugar and salt.
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2. Mix in the eggs and milk gradually, stirring until well blended, and let the batter stand for 2 hours.
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3. Beat the batter again and pour a tablespoonful into each pan compartment or foil ring, then fry on both sides until nicely browned.
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4. Stack on a very hot plate and keep hot while frying the rest of the batter.
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5. Serve at once with whortleberry jam or sugar and cream.
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TIP:
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In Sweden, a special iron pan (plattpanna) is used for cooking these pancakes, but failing this you can use a heavy frying pan or a griddle, or you can improvise a plattpanna; fold some 3-inch-wide strips of metal foil lengthwise in half and then in half again, to give a stiff four-fold strip; join the ends to make circles 3 inches in diameter, fastening with paper clips or staples. You will need 6-7 circles. Butter the inside of the pan or griddle well and put in the greased metal-foil rings.
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