6 tbsp. butter
3 eggs
3/4 c. all purpose flour
3/4 c. milk
2 tbsp. lemon juice
2 tbsp. powdered sugar

Preheat oven to 425 degrees. Put butter in shallow 2 1/2 - 3 quart baking dish. Place in oven and leave until butter has melted and started to bubble. Beat eggs in a medium bowl. Stir in flour until smooth. Gradually stir in milk. When butter is bubbly, pour batter in. Bake 20 minutes or until puffed and golden brown. Pancake will deflate when removed from oven. Sprinkle with lemon juice and dust with powdered sugar. Serve with a fresh fruit salad.