Egg Pancakes

6 eggs
2 cup half and half cream
1/2 teaspoon salt
1/2 cup all-purpose flour
1 cup light brown sugar

Beat eggs until they are very frothy and bubbly. Add the half and half cream and salt; beat for a few seconds longer. While slowly beating, add flour gradually. Bake on a buttered griddle in very thin pancakes. As each cake is done, sprinkle a portion of the brown sugar over the surface and then roll up jelly roll fashion. Place in a buttered baking dish in a 300 degrees oven until all the pancakes are done. Serve with additional brown sugar and butter or syrup.

Makes 1 dozen 6 inch pancakes.

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