from Sasha Aslanian

5 eggs
Beat together. Keep whisking.
Add 1 and 3/4 cups whole milk
1 cup or less flour (adding a little at a time)
2 Tbs cold water
1-2 Tbs sugar

Let the batter sit for a few minutes and check consistency. Adjust flour or milk so it spreads easily over the pan and isn't too runny or too think. Put a pat of butter on the skillet before each pancake. Use a long slender spatula to turn the pancakes, shoving a little butter underneath after you flip it. Sprinkle each pancake with white sugar and fold into quarters. Keep pancakes warm in the oven while you're making the batch. Serve with homemade jam, lingonberries, fresh fruit or syrup.