Beat eggs in a large bowl; beat in remaining ingredients in order, mixing until smooth. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles, and cook the other side. Serve with syrup or hot jam. Yield; about 16, 4 inch pancakes. >From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest V4 #1 by SUZY <suzy@bestweb.net> on Dec 17, 1998
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