Now, I couldn’t tell you the recipe because we don’t have one written down. It’s as many eggs as you have people (give or take a few) and then equal parts flour and milk, but how much depends on the number of eggs. Add a dash of salt and a heaping spoonful of melted shortening and you have Swedish pancake batter. Somehow, I’ve picked it up over the years. Sometimes I do better than others, but Grandma always makes them perfectly. And now, I have it documented.