Created by Bergy on January 2, 2012
Step 1: Beat the eggs and milk together
Step 2: Add sugar and slowly beat in the flour until you have a very light runny batter. The stated amount of flour may be a bit under. You want a smooth very runny batter
Step 3: Use a non-stick small 8 inch pan, add a dot of margerine and fairly high heat
Step 4: Pour in 1/2 cup batter, twist the pan around so you have a very thin layer of batter covering the whole pan, around or less than 1/8 inch
Step 5: Fry for just a minute or until you see bubbles starting, flip the pancake and cook just a minute more. Keep the cooked pancakes warm in the oven
Step 6: Serve the pancakes with berries and sour cream or with butter and sugar