Beat eggs with 1/2 cup of the milk; add flour, salt and beat until smooth. Add remaining milk and beat until smooth.

Pour about a cup of batter into the center of the hot pan and tip it in all directions to spread the batter.

When the pancake is brown on the bottom and the edges develop larger bubbles flip the pancake and bake the other side for about the same amount of time, or until cooked through in the center.

Stack pancakes with a small pat of butter between them and keep warm in a 200°F oven until all the pancakes are baked and you're ready to serve! Serve with honey or brown sugar syrup or fresh fruit preserves and melted butter.

Variation: If you like vanilla, add a teaspoon of pure vanilla to the batter.

Submitted by: CM