2 cups flour
2 cups milk (or more)
6 eggs beaten
1/2 tsp salt
Directions:
Blend all ingredients until smooth. Rub surface of hot skillet with butter. Pour 1/3 - 1/2 cup batter onto pan and tip pan to spread batter evenly. When top is "dry" flip pancake over. They cook quickly, roll up to keep warm. Serve with fruit, whipped cream, syrup, etc.
