Preheat oven to 400̊F (200 ̊C). Line bottoms and sides of two 15 x 10-inch (38 x 25 cm) rimmed baking sheets or jelly roll pans with aluminum foil. Brush foil well with oil using about 1-1/2 tsp (7 mL) per baking sheet. Place baking sheets in oven for 3 to 4 minutes just before adding pancake batter.
Beat eggs with electric mixer in large bowl until blended. Beat in butter, then sugar, salt and milk. Add flour, beating well until blended.
Remove hot baking sheets from oven. Pour 1-1/2 cups (375 mL) egg mixture into each. Place baking sheets in oven. Bake until bubbles form and surface browns, about 20 minutes, switching position of pans in oven after 10 minutes. Remove from oven.
Bubbles will deflate. Starting at short end, roll up pancakes. Cut pancakes in half or slices to serve. Top as desired.
If you only have one baking sheet, the recipe can be divided in half to serve 2, or bake the second pancake immediately after the first. Top or fill pancakes with any of the following options: slightly sweetened fresh or frozen (thawed) berries and vanilla yogurt; chocolate hazelnut spread, sliced bananas and chocolate syrup; sautéed sliced apples, ground cinnamon, sugar and maple syrup.