1/4 c. butter
3 eggs
3/4 c. milk & flour (each)

FOR 3 TO 4 QUART PAN:

1/3 c. butter
4 eggs
1 c. milk & flour (each)

FOR 4 TO 4 1/2 QUART PAN:

1/2 c. butter
5 eggs
1 1/4 c. milk & flour (each)

FOR 4 1/2 TO 5 QUART PAN:

1/2 c. butter
6 eggs
1 1/2 c. milk & flour (each)

Large round pan with sides about 3 inches deep (can build up side with aluminum foil.

Preheat oven to 450 degrees. Melt butter in pan in oven. Put eggs in blender and mix on "high" for 1 minute. Continue to run blender while adding milk. Continue to run blender while slowly adding flour. Blend for 30 seconds after flour is added.

Remove pan from oven, add batter and return to oven until pancake is high, brown and puffy (20 to 25 minutes). Top with fresh, frozen or canned fruit, syrup, confectioners' sugar, cinnamon, nutmeg... use your imagination!