• 4 large eggs
• ¹/₃ c. sugar
• ¹/₂ tsp. salt
• 1¹/₂ c. whole milk
• 1 c. all-purpose flour

Beat the eggs well and truly.
Mix the liquids first, then add the flour.
Butter (oil) the pan over medium high heat.
¹/₃ to ¹/₂ of a cup of batter per pancake.
Only cook until the batter is no longer liquid.
Serves 3 to 4 people.