Roll-Up Pancakes

4 Eggs
2 C. Milk
1/2 tsp. Salt
1 1/2-2 C. Flour

Separate Eggs.  Beat Egg whites and set aside.  Take the egg yolk and add salt and milk and mix.  Add Flour until right consistency*.   Fold in Beaten Egg Whites.  Pour batter on to a skillet , or frying pan and cook until done, turning once.
When done they will look pretty simular to pancakes.  You won't serve them like pancakes though.  To serve,  butter one side and then sprinkle sugar on top.  Roll up and each with your hands.

You can use a fork and not roll it up if you want, but it isn't nearly as much fun, and you will have more dishes to do.  : )

*The right consistency is a little tricky.  It doesn't have to be perfect though.  You want it still pretty runny, but thick enough that is doesn't run right off your spoon.  I have found that I add as much flour as the milk, but it does vary depending on your humity, egg size and everything.  Remember, you don't want it as thick as regular pancake batter because you still have to fold in the egg whites and that will make it thicker.  You will get use to it.

My Note:  You can make a bigger batch by adding more eggs and for each extra egg you add, just add 1/2 C. Milk and if the batch is much larger add a little extra salt.  Off course the flour amount will go up as well, but still to the same consistancy.  My children love this one because they can eat it with their hands.  It takes really good, but don't make a bunch of them because they don't make very good left overs.