4 whole eggs
2 c. flour
4 tsp. granulated sugar
1/2 tsp. salt
3 c. milk
1 tsp. vanilla

Combine flour, salt, sugar, 1 cup of milk and the eggs, stirring until smooth. Gradually stir in the rest of the milk to make a creamy batter.

Fry in hot buttered skillet, 8 or 9 inches in diameter. Tip the skillet in rotary motion to spread the batter evenly, use a ladle full of batter at a time. Brown pancakes lightly on each side. Spread with jelly, cottage cheese, or sour cream.