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You'll need:
130 g (4 1/2 oz) flour
6 dl (1 pt 2 5/8 cups) milk
3 eggs
1/2 tsp salt
1/2 tsp sugar
1/4 tsp vanilla essence
40 g margarine

Beat together eggs, milk and vanilla. Mix the dry ingredients. Add them to the egg mixture and blend thoroughly. Keep in a fridge for about 1 hour. Melt butter and whisk with the dough. Keep the pancake pan fairly hot, pour on the batter. Roll about to cover the pan and make the pancake thin. Bake for a moment, then turn it over and bake the other side for a short while. Transfer to a plate. Sprinkle with sugar or serve with jam and whipped cream.