|Flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Beat eggs; add rest of ingredients and mix only until smooth.
Pour into a well-buttered iron skillet, and refrigerate overnight.
Bake pancake in a 450° oven for 30 minutes.
Pancake should be puffed up and light brown.
If it isn't, bake an additional 5 to 10 minutes.