Mix the eggs and the sugar in the bowl of a food processor fitted with the steel
blade. Add the cheeses 3/4 cup of the flour, and salt. Process until smooth.
Heat a nonstick frying pan (any size) and pour in a film of vegetable oil. To
test the thickness of the batter drop about 4 tablespoons into the pan and fry for
a few minutes on each side. Do not worry if some of the batter spills out of the
pancakes. Just scrape off the excess. If the batter seems too liquid, add flour
until the consistency is correct.