• 4 eggs
• 1 1/2 cup + 2 T (4 dl) milk
• 3/4 cup +1 t (2 dl) all purpose flour
• 1/2 t salt
• 2 T butter, melted

Mix the eggs with half of the milk, the flour and the salt. Beat until smooth and then add the rest of the milk. Pour in the melted butter. Let the mix sit for a while before frying the pancakes.

These can of course be made dairy and gluten free by replacing the milk with a dairy free alternative and by using gluten free flour.

I serve the pancakes with jam and sometimes with whipped cream.