I suppose you could probably describe her recipe as being more like a crepe, but we didn't even know what the word "crepe" meant in our house when I was growing up. To us, what Mom made were . . . well, just what we knew as pancakes. Here's her recipe.
Put 3 eggs, 1-1/2 cups milk, 1-1/4 cups flour, 1/4 teaspoon baking powder and 1/4 teaspoon salt in a mixing bowl. Beat with a hand-held rotary beater or electric mixer until the batter is smooth.
Heat a small amount of oil (just to grease the pan bottom) in a large skillet. Pour in about 1/3 to 1/2 cup of batter (depending on size of your skillet) and tip skillet to spread batter over entire surface. Cook over medium heat until bottom of pancake is nicely browned.
Flip pancake with spatula and brown until golden spots appear on the second side. Remove to hungry person's plate. Makes enough batter for 3-4 people.
Now, for the uninitiated, you have to know what to do with the pancake once you have one on your plate.
First, slather on some butter. Then at home we either added my mom's homemade grape jelly (my personal favorite) or syrup. This wasn't pure maple syrup (we didn't know what that was either) but rather Log Cabin brand syrup which was most likely high fructose corn syrup, water and some caramel coloring. (Oh, well, what we didn't know didn't hurt us.)
Then you hook a tine of your fork in an edge and start rolling. (I went with grape jelly on this one . . . even though it wasn't Mom's grape jelly.)
Slip your fork out and cut into bite-sized pieces.
After our daughter was an adult and had been "out in the world," she introduced us to a new topping: butter as usual, then a sprinkling of brown sugar, and the juice from a lemon wedge. Oh, my. Now that could almost replace Mom's grape jelly as my favorite.
I've made these pancakes for as many as nine people sitting at the table and believe you me, it kept me busier than a one-armed wallpaper hanger trying to keep 'em coming fast enough. (To serve a group like that, you must have three or four skillets going at once or you will experience mass rebellion.)
In the many, many years since leaving my parents' home, I have learned to make several different kinds of more "normal" pancakes, but I suppose mostly because I was raised on Mom's pancakes, hers will always be my very favorite. But I do prefer real maple syrup these days.