Homemade Ice Cream Cones

Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.

Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.