Swedish Pancakes with Lingonberries

• 1½ cups all-purpose flour
• 2 cups 2% milk
• 5 large eggs

Combine the flour, milk, eggs, sugar and salt in a large mixing bowl. Beat until the batter is smooth. Stir in the butter. Cover and let stand at room temperature about 20 to 30 minutes.

Heat a 9" nonstick skillet until drops of water sizzle. Add about ⅓ cup pancake batter to the bottom of the pan. Rotate the pan until the bottom is evenly covered. Cook 1 to 2 minutes or until the botto