In a medium mixing bowl stir together flour and sugar. In another mixing bowl beat ? eggs slightly; stir in evaporated milk and the 1 tablespoon melted margarine or butter. Add egg mixture to flour mixture; beat with a rotary beater or whisk till smooth. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt the skillet to spread the batter (the batter will be thin). Return to heat; cook about 1 minute or till brown on underside. Invert pan over paper towels to remove pancake. Using a spatula, return the pancake to the pan; cook the other side about 30 seconds or till light brown. Transfer to waxed paper. Repeat with remaining batter, greasing the skillet as needed. In a 10-inch skillet melt the remaining 1 tablespoon margarine or butter. Fold pancakes in half, then into quarters; arrange in the skillet. Cover and cook over low heat about IO minutes or till warm. Top each serving with lingonberries. Makes 6 to 8 servings. Make-ahead directions: Place 2 layers of waxed paper between unfolded pancakes; wrap and freeze. Thaw at room temperature about 1 hour before folding, heating, and serving. Nutrition information per serving: 302 cal., 6 g fat, 74 mg chol, 9 g pro, 55 g carbo., 163 mg sodium, 1 gr. fiber.