3 Eggs
3/4 C. Sifted Flour
1/8 tsp. Sugar
1 C. Milk
1 Lemon
Butter
Cinnamon
Blueberries
Sugar

Beat eggs lightly then add flour, salt, sugar and milk. Melt butter to cover sides and bottom of 12 – 18″ skillet. When hot pour 1/2 to 1/3 of the batter into the pan. Cook until bubbles show in the batter, turn and brown the other side. Turn out onto plate sprinkled with sugar. Squeeze lemon over top of pancake, sprinkle with cinnamon, cover with berries. Roll up jellyroll fashion, sprinkle with additional sugar, cut in half and serve.