3 cups milk
1 tablespoon sugar
1 teaspoon salt
1½ cups flour
Lingonberry Preserves (optional)
Beat the eggs and add the flour and milk gradually along with the sugar and salt.
Heat the Platt Pan over low heat and brush each indentation with butter.
Stir in the batter well, and fill each indentation about 2/3 with batter.
Cook until golden brown.
Serve with butter, Lingonberry preserves and sugar.