1/3 c. (1/2 stick) butter
2 eggs
1/2 c. flour
1/2 c. milk
Powdered sugar
Maple syrup

Preheat oven to 425 degrees. Melt butter in round cake pan in oven or over low heat on top of stove. Don't brown butter, but make sure pan is sizzling hot. In the meantime, beat eggs, flour, and milk until moist. Leave slightly lumpy. Pour batter over melted, very hot butter. Bake 15 to 20 minutes until pancake is golden and puffed up. Sprinkle with powdered sugar or serve with syrup. NOTE: This recipe can be doubled, but use 2 pans. Serves 2 to 3.