In a mixing bowl combine flour, sugar, and salt. In another mixing bowl beat egg and egg yolk with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon-colored. Add milk, margarine or butter, and vanilla; beat until well combined. Add the flour mixture and beat until smooth (batter will be thin).
Use a pastry brush to lightly coat a 12-inch skillet with oil (brush skillet with additional oil as needed). Heat over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1 tablespoon batter into the hot skillet. Spread batter into a circle about 3 inches in diameter. (Or, use a 6- or 8-inch skillet with flared sides and 2 tablespoons batter per pancake; lift and tilt the skillet to make pancakes that are about 6 inches in diameter.)
Cook over medium heat about 1 minute or until undersides are golden brown. Loosen edges with a small spatula. Turn pancakes and cook about 1 minute more or until second sides are golden brown. If desired, serve with lingonberry preserves or whole cranberry sauce. Makes forty 3-inch pancakes or twenty 6-inch pancakes.