Peruslettutaikina

First measure the dry ingredients into a bowl: 2 dl flour, 1 cda sugar, and 0.5 cdta salt.

Add half of the 5 dl milk and whisk until smooth. Gradually add the rest of the milk while whisking to prevent lumps from forming in the batter.

Crack in 2 ud eggs and whisk them thoroughly into the batter.

Let the batter rest at room temperature for at least 15 minutes. This allows the flour to absorb the liquid and improves the texture of the pancakes.

Heat a frying pan over medium heat and add a portion of the 2 cda butter or oil for frying.

Pour the desired amount of batter into the pan and fry the pancake on both sides until golden brown. Add the remaining butter or oil as needed during frying.