|Sifted pastry flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
Beat eggs until foamy.
Add sugar, salt, flour and milk.
Continue to beat until smooth.
Have (about 1 tablespoon) shortening hot in 7 inch frying pan.
Pour in enough batter to thinly cover the bottom of the frying pan.
(The thinner the pancakes the tastier).
Bake until brown on one side, then turn over.
When done, spread with raspberry jam or any other tart jam, and roll up tightly.
Melt fresh shortening in frying pan for each pancake until batter is used.