4 eggs
2 tbsp. sugar
2 1/2 to 3 c. milk
1 tsp. salt
1 1/2 to 2 c. unbleached all-purpose flour

Preheat oven to 425 degrees F. In large bowl, beat eggs and sugar until thick and foamy. Add milk and salt. Stir in half the flour and beat well. The batter should have a firm structure so it can rise in the oven. Stir in the other half of the flour and keep beating for about 10 minutes.

The pancake will bubble and parts of it will rise; the top and sides should be brown, the insides still a little chewy. Makes 4 to 6 servings.