1 c. flour
1 tbsp. sugar
3 lg. eggs
1 1/4 c. milk
Dash of salt
1 tbsp. oil

In a tall bowl, combine flour, sugar, salt, eggs, and about 1/4 cup milk. Mix with a wooden spoon until well blended. Gradually add another 1/4 cup milk and mix again. Repeat until milk is used up. Blend well after each addition. Add the oil last. Let the batter rest for 45-60 minutes.

In a well oiled 12 inch skillet on medium heat, pour just enough batter to make a thin coating to cover skillet. You will have to lift the skillet and turn it to spread the batter evenly. Pancakes should be almost paper thin. If pancakes are thicker you will need to add a little more milk to the batter. Flip to other side when first side is done. Remove from fry pan, sprinkle with sugar, fold in half and then roll up. You can also spread on plum jam instead of the sugar.