Swedish Hotcakes

These are a family tradition. My background is mostly Swedish and my Grandpa Swenson used to make these for us when we went over for dinner. I grew up eating them, and now my kids ask for them all the time. I've posted the original recipe, but it's never enough for our family of five. I've posted the recipe I use with adjusted amounts that makes just the right amount for us.

Original Recipe
3 eggs
1 C milk
1/2 C flour
1/4 tsp salt
3 TB butter
vanilla (optional)

My Recipe (tripled)
9 eggs
3 C milk
3/4 C white flour
3/4 C wheat flour
1/2 C (1 stick) butter
1/2 tsp salt
vanilla (optional)

Mix eggs, milk, and flour, and salt. Whisk in melted butter. You can add a little vanilla if you want. Pour about 1/2 C onto a large electric frying pan. Pick up the pan and rotate it in circles until the batter stops moving. You could probably also do this in a smaller frying pan with a smaller amount of batter, but we always make ours big.

Use a spatula to flip the hotcake over when the edges start to turn brown and come up easily. When the other side is done, roll it up on a plate with your favorite jam or syrup inside.