4 eggs
2 c. milk
1-3 tbsp. sugar
3/4 c. flour
1/2 tsp. salt
4 tbsp. butter

Beat eggs. Add milk, sugar, flour, and salt; beat well. Pour batter into a 12- inch heavy frying pan, which has been heated in a 425 degree oven with the butter. Heat the pan until butter sizzles. Bake for 20 minutes in a 425 degree oven until the pancake is puffed and nicely browned. Serves 6-8.

NOTE: Do not use a Teflon pan, then pancake will stick to the surface.

Serve with jam, fresh or cooked berries or fruit or cinnamon and sugar, etc. Can be served for breakfast, lunch or as a dessert.