|Skim milk||1 Cup (16 tbs)|
|Flour||3⁄4 Cup (12 tbs), sifted|
1.Combine eggs, salt and milk and whisk them.
2.Add flour and stir until smooth.
3.Refrigerate for 30 minutes.
4.Take a 6- 7 inch skillet, heat little margarine in it until melted.
5.Put a little amount of batter sufficient to cover the pan's bottom.
6.Fry until browned from the side in touch with pan.
7.Take the pancake out on napkin.
8.Repeat the process with rest of the batter and pile up the pancakes one above the other with brown side facing up.
9.Serve as snack