Large batch - makes approximately 20
2 1/2 cups milk
1 1/2 cups flour
2 Tbsp sugar
1 tsp salt
Directions: Beat eggs, sugar, and salt together. Blend in milk and flour alternating between the two until batter is smooth and not lumpy. The batter will be thin. Heat a round pan (preferably non-stick) with butter or margarine until the bottom is covered. Pour in batter in the center of pan and swirl pan with wrist until batter has covered the entire bottom portion of pan. (pour in amount of batter to desired pancake thickness). Let pancake brown on that side. It will start to peel from the edge as it gets ready to be turned over. Flip pancake and brown the other side. You may need to melt a pat of butter on the pan for each pancake so the batter will not stick. These pancakes will look like a crepe when done.
Inside toppings - Butter and sugar are the favorite toppings but additional ones work to your liking: Butter - sugar - lemon juice, nutella, strawberries, raspberries, peaches, whipped cream, any fruit jam, syrup, powdered sugar, or a any combination of the above!
Small batch - makes approximately 10
1 1/2 cups milk
1 cup flour
1 Tbsp sugar
1/2 tsp salt
Directions: see above for large batch.