2 eggs
1 c. sugar
1 c. milk (scant)
2 c. pancake flour
6 tbsp. oil

TOPPING:

1/2 c. brown sugar
2 tbsp. cinnamon
2 tbsp. butter, melted
2 tbsp. flour (more if desired)

Gradually add sugar to beaten eggs. Beat until fluffy. Add milk alternately with pancake flour until combined. Fold in oil. Pour into ungreased 9 x 13-inch pan.

Combine topping ingredients. (If mixture is not crumbly enough, add more flour.) Sprinkle on top of batter. Bake 25 to 30 minutes at 375 degrees.