3 lg. eggs
2 c. milk
1 1/2 c. flour
2 tsp. sugar
1/4 tsp. salt
Lemon(s), cut into wedges
Sugar, for sprinkling

In large mixing bowl beat eggs and 1 cup of milk. Add dry ingredients and beat until smooth. Stir in remaining milk.

Heat 7" to 8" slope sided skillet over medium heat. If skillet does not have a non-stick coating, melt a dab of butter and coat cooking surface to prevent pancake from sticking. Measure about 1/4 cup batter into pan, tilting to distribute evenly. More or less batter needed depending on size of pan. Cook until bottom evenly golden, flip and cook 30 to 90 seconds more.

Serve with lemon juice squeezed on and a sprinkling of sugar, roll up cigar fashion. We like to eat 'em with our fingers, folding up the back so the juice doesn't escape.