3 eggs
1/2 c. flour
1/2 tsp. salt
1/2 c. milk
2 tbsp. butter, melted
2 tbsp. butter, softened

Using a wire whisk or fork, beat eggs until blended. Sift flour, measure, and sift again with salt. Add flour mixture to beaten eggs in 4 additions, beating after each addition just until mixture is smooth.

Add milk in 2 additions, beating slightly after each. Lightly beat in butter. Using 2 tablespoon butter, butter bottom and sides of a 9 or 10 inch heavy skillet. Pour batter into skillet and bake at 350 degrees for 20 minutes. Slip onto a heated platter and serve immediately.

Traditionally served with melted butter, a squeeze of lemon and a dusting of powdered sugar, or serve with the following fillings.

ALMOND FILLING:

1/4 to 1/2 c. sliced almonds
2 tbsp. butter, melted
1/4 c. sugar

When pancake has baked 15 minutes, quickly sprinkle center with almonds, drizzle with melted butter and sprinkle generously with sugar. Return to oven and bake remaining 5 minutes.

SWISS HONEY BUTTER:

1/2 c. soft butter
1/2 c. honey
1/2 c. whipping cream
1 tsp. vanilla

Cream butter with honey. Slowly add whipping cream, beating constantly until mixture is fluffy. Add vanilla. Spoon over hot pancakes.

PAN-GLAZED CINNAMON APPLE SLICES:

2 tbsp. butter
2 apples, peeled and sliced
2 tbsp. sugar
1/2 tsp. cinnamon

Melt butter in small frying pan. Add apples. Sprinkle with sugar and cinnamon. Slowly cook over low heat, stirring occasionally until slices are glazed and tender. Spoon into center of baked pancake.