3 CUP PAN:

1 tbsp. butter
1 egg
1/4 c. milk
1/4 c. flour

4 CUP PAN:

1 1/2 tbsp. butter
2 eggs
1/2 c. milk
1/2 c. flour

2-3 QUART:

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

3-4 QUART:

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

4.5 QUART:

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

5 QUART:

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

Put butter in pan. Place in preheated 425 degree oven. While butter melts, mix batter in blender.

BATTER: Whirl eggs at high speed for 1 minute until light and lemony. With motor running, gradually put in milk, slowly add flour. Mix 30 seconds. Remove pan from oven. Pour in batter. Bake until well browned, about 15-20 minutes depending on pan size.

NOTES: This recipe works very well when using a cast iron skillet which can go straight into the oven. Serve immediately when it comes out as it will lose its "puffiness" as it cools. Use your own imagination for toppings, i.e.: fruit, whipped cream, applesauce, honey, etc. My favorite topping is a light sprinkle with powdered sugar and fresh lemon juice drizzled over that.

From Jill Martin Takemura, one of my best friends whom I met on the first day of Kindergarten.