SERVES 3:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

SERVES 4:
1/3 c. butter
4 eggs
1 c. milk
1 c. flour

SERVES 5:
1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

SERVES 6:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Pan should be not over 3 inches deep. Select pan and recipe needed. Get out all ingredients you'll need. Put butter in pan and set into hot oven. Mix batter quickly while butter melts. Put eggs in blender container and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour, continue whirling for 30 seconds. Remove pan from oven and pour batter into hot melted butter. Return to oven and bake until puffy and well browned 20 to 25 minutes. Depending on pan. Serve as soon as you remove from the oven.

Toppings: Classic, powdered sugar and lemon wedges. Sprinkle powdered sugar on pancake then squeeze lemon juice on top. Others include: syrup fruit or canned pie filling.