6 eggs
2 1/2 c. milk
1 1/2 c. flour, sifted
2 tbsp. sugar
1 tsp. salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients together. Add to egg mixture, mixing until smooth. Using a 1/4 c. measuring cup, drop into a buttered skillet on medium heat. Spread batter evenly to make thin, crepe-like pancakes. Turn when underside is light brown.