How do you make pancakes?

Swedish Pancake Ingredients: - 3 eggs - 2 cups milk - 1-1/2 cups flour - 1-1/2 teas. salt - 2 teas. sugar - 4 tblsp melted butter Directions: 1 - Combine all ingredients except melted butter. Add melted butter last. Let melted butter cool a little before adding so it doesn't cook the eggs. 2 - Butter Swedish panake pan. Pour batter in pan and cook over low-medium heat. Pancakes only take a minute or so on each side. Re-butter pan and repeat process. 3 - Note: Pancakes freeze very well. German Potato Pancakes Ingredients: 2 large eggs, beaten 1 small onion, grated 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon pepper 6 medium potatoes, peeled and shredded 2 tablespoons flour 1/4 cup oil Directions: In large bowl, combine eggs, onions, salt, nutmeg and pepper; mix well. Shred potatoes, pat dry with paper towel and immediately combine with egg mixture to prevent discoloration. Sprinkle with flour; mix well. Heat oil in 10-inch skillet over medium heat. Drop potato mixture by heaping spoonfuls into skillet. Cook until crisp and golden brown on bottom, about 5 minutes. Turn and cook 5 minutes more or until golden. Pancake Strips Ingredients: This may be what you are looking for Ingredents : 1/2 cup flour 1 egg 1/2 cup water 1 tsp. minced parsley,(optional) butter for frying Directions: Sift flour into mixing bowl. Beat egg with salt and water and pour into bowl with flour. Beat until batter is smooth, thin and absolutely free of lumps. Add parsley, if using it, and stir through. Melt about 1 tsp butter in an 8-inch skillet and when bubbling, but not brown, pour in 2 Tbs. of batter. Tip and rotate pan so batter covers bottom in a thin even layer. Do this quickly, as batter will set almost as soon as poured. Let batter cook until golden brown on one side, turn over and brown on the other. Remove from the pan and put on a rack or cloth to cool. Continue making little pancakes in this way until the batter is used up, adding more butter as needed. Do not let pan get too hot. This amount of batter should make 5 or 6 thin 6" pancakes. When they are cool enough to handle, roll each one tightly, jelly-roll fashion, and cut across into thin julienne slices. To serve, put Fladchen in soup plate or cup and ladle chicken or beef broth over them. For 6 servings of soup