In a small bowl, sift together flour, sugar, and salt, set aside.

In a medium bowl, whisk the eggs with a hand mixer for about 4-5 minutes until the eggs are lemon yellow and slightly thickened. Whisk the milk and butter into the eggs

Add the flour mixture to the eggs and milk, ¼ cup at a time. Whisk until everything is incorporated and you have a smooth batter.

Melt some butter on a skillet over medium heat. Pour about 2 tablespoons of batter on the skillet, more or less depending on how big you want your pancakes.

Cook for about 2 minutes per side and remove from the skillet.

Enjoy fresh with lingonberry jam (a traditional Swedish fruit spread) or any toppings you prefer!