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Pancakes with lingonberries

Pancakes with Lingonberries (Sweden)

1 cup sifted flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
1/3 cup butter
Lingonberry preserves

Sift flour, sugar and salt together. Add eggs and milk gradually. Stir until thoroughly mixed. Let stand 1 to 2 hours.

Heat a griddle, skillet or tempered Swedish pancake pan. Brush well with butter. Spread hot cake batter thin. Brown on each side. Roll hot cakes.

Serve with lingonberry preserves.

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Strawberry Glazed Pie

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.