In a large mixing bowl, stir flour, sugar, milk powder, and salt together. In another mixing bowl, combine eggs and water. Add to dry ingredients. Beat with a wire whisk or rotary beater until thoroughly combined and smooth.
Heat a lightly greased 10-inch nonstick skillet with flared sides over medium heat until a drop of water sizzles.
For each pancake, pour about 1/4 cup batter into the pan. Tilt pan until batter coats the bottom of pan. Cook over medium heat until the tops appear dry and the bottoms are brown (1 to 1-1/2 minutes). Flip pancakes to brown other sides (20 to 30 seconds). Roll up pancakes or fold into quarters. Serve immediately with lingonberry or other jam and sour cream. Makes 16 servings.