1 cup milk
1 cup flour
In a mixing bowl beat the eggs and the milk, then gradually add in the flour.
Gently stir until slightly thickened. (Batter will still be very runny).
Fry 1/3 cup at at time on oiled skilled (small frying pan works well), tilting pan to spread batter into a thin circle.
Cook on both sides and serve as they come from the pan.
Options are to spread the pancakes with butter, jam or dust with powdered sugar and roll. Enjoy!