(Serves about 6-8 people)

Ingredients:
1 kilo of flour = 2 pounds of flour
8 eggs
1 liter of milk = 0.264 of 1 gallon of milk
Pinch of salt

What I do is I use half a liter so 0.132 of a gallon of milk

to give the dough the proper thickness. You want it somewhere
between thick and thin like in the middle of that. The thicker
your dough is the thicker your pancake will be and same thing
with how thin it is. Just use a high flame then heat the pan.
Put butter in, then when you pour in the dough, pour it in at
1 spot so the dough stays one piece. Then when the top is almost
dry, flip it over and give the other side a nice golden look too.