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1. Sift together flour, salt and sugar.
2. Add eggs to 2 cups milk using a wire whip.
3. Beat until well mixed.
4. Beat in the remaining 2 cups milk and add the butter.
5. Let mixture stand in refrigerator for at least 1 day for best
results.
6. Heat Swedish pancake pan and butter with Pam.
7. Pour about 1 tablespoon into each depression of pan.
8. Brown on 1 side, turn and brown on other side.
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