Put flour, salt and sugar in a bowl or a large glass measuring cup (4 cup size.) Add milk and mix briskly with a fork or small whisk. Ignore the small lumps, and break the eggs directly into the mixture. Beat again but only enough to mix in the eggs. The batter will be thin but gluey.
These pancakes cook very quickly so before making them it is wise to assemble the following items on the stove to avoid any frantic last-minute hunt for the right utensil. A small heavy (6" - 8") pan, a spatula, half a stick of butter with a teaspoon or half-teaspoon measure beside it, a ladle (1/4 cup scoop or measure is a good choice) and the batter.
When you are ready to cook put half a teaspoon of butter in the pan and heat over medium heat until it is good and hot (the foam will subside and the butter start to brown.)
With your left hand hold the handle of the pan, and with your right hand put a scoop (scant 1/4 cup) of batter into the pan. With your left hand quickly tilt the pan in a circle so that the batter will cover the entire bottom with a thin film.
The pancake will cook in about 25 to 30 seconds. The top will look dry. Then turn it over with the spatula and cook for another 20 seconds. Lift it on to a warm plate and repeat the process putting half or quarter teaspoons or butter in the pan (even it it's Teflon!) before you make each pancake.
This amount of batter (using 8" pan) will make about 12 to 15 very thin crepe-like pancakes. if necessary these pancakes can be kept warm for a short time in a very slow oven. [But watch out -- they dry out quickly.]
These pancakes are remarkably versatile. They can be filled with creamed chicken or fish as a main dish or served rolled up with whipped cream and fruit sauce (lingonbewies are traditional in Sweden) as a dessert. Great for breakfast with lemon butter and powdered sugar.