This recipe is a favorite of the children in Holland and was printed many years ago in the Presbyterian Survey. After being served by their mother, it soon became a favorite of the Dameron children, also.

2 c. sifted self-rising flour
3 eggs, beaten until frothy
1/3 c. sugar
1/3 c. melted butter
1 c. milk

Blend well with a wire whisk. Lightly grease griddle or frying pan. Melt one stick of butter. Have ready a box of light brown and confectioners' sugar. Fry the batter in very thin pancakes. If it seems too thick, add more milk or water. As each pancake is done, lay it in an oblong Pyrex dish, pour a small amount of butter on it, sprinkle EITHER light brown or confectioners' sugar and roll up like a jelly roll.

Line them up in the Pyrex dish until it is full - you may keep the dish in a warm oven until you have prepared all the flinjes. The batter will keep in the refrigerator for a week.