For a 2-3 quart baking pan use: 3 eggs 3/4 c. milk 3/4 c. flour

For a 3-4 quart baking pan use: 4 eggs 1 c. milk 1 c. flour

Place butter in baking pan and set in a 425 degree oven. While butter melts, mi batter quickly.

Put eggs in a blender 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, pour in batter, and bake until puffy and well browned (20- 25 minutes, depending on pan size).

Dust pancake with nutmeg, if you wish, and serve at once with powdered sugar sprinkled on top, or with syrup, or with a fresh or hot fruit topping. Serves 2-3.