1 1/2 c. flour
2 eggs
1/4 tsp. salt
1/4 tsp. sugar
Milk

Beat the eggs and flour with salt, sugar and sufficient milk to make a batter of the consistency of rich cream. Beat until very smooth, the longer the mixture is beaten the better. When the batter runs from the spoon like heavy cream, drop 1/2 cupful at a time into very hot fat droppings. This makes one large pancake. The fat should be 1" deep in the skillet. When you drop this, go around and around in the skillet.