• 6 eggs
• 2 ½ cups milk
• 1 ½ cups flour 
• 2 Tbsp sugar
• 1 tsp salt
• 1 tsp vanilla

Beat eggs until thick. Stir in milk. Sift dry ingredients and add to egg mixture. Mix until smooth.  Pour batter into moderately hot, buttered (or use bacon drippings) cast-iron frying pan.  Spread batter evenly to make a thin pancake. Can also experiment with pouring batter into non-stick pan and rotating it to spread evenly. Slip spatula under and turn to brown.  Approximately ¼ cup batter makes 8-10 inch pancake. Recipe can be halved or doubled.