Instructions

Beat the eggs and 1/4 cup of the half-and-half together with a whisk for 3 minutes. Slowly add the flour, whisking until completely smooth. Add the remaining half-and-half, the melted butter and salt. The batter will be thin.
Heat a large skillet or griddle over medium-high heat. Using a 1/4 cup dry measure, pour about 2 T. batter for each pancake. When the edges have browned lightly and the top appears almost dry, turn and cook for another minute. Hold in a warm oven while cooking the remaining pancakes.
Serve the pancakes with the lingonberry preserves.