Total Calories: 306
Have all ingredients at room temperature. Blend first 5 ingredients until completely free of lumps. Blend in melted butter or margarine. Refrigerate. To bake, brush 7- or 8-inch skillet lightly with butter or margarine and heat over moderately high heat until small drops of water sizzle and dance on it. Pour 2 to 3 tablespoons batter into middle of pan, then tilt pan in all directions to cover bottom with thin film of batter. Cook for a couple of minutes, turn and cook about 1/2 minute on the other side (this side does not brown very well). Slide pancake onto plate and continue with batter. Stack pancakes as they are baked and keep warm in oven until ready to serve.
To serve: Spread pancakes with melted butter or margarine, sprinkle with confectioners' sugar or granulated sugar and roll. Or for another serving idea, sprinkle with sugar and spread with lingonberry preserves or cranberry jelly, roll and sprinkle with sugar again.
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