1/2 c. sifted flour
1/2 c. milk
3 slightly beaten eggs
1/4 tsp. salt
2 tbsp. melted butter

Gradually add flour to eggs, beating with rotary beaters. Stir in milk, melted butter and salt. Thoroughly grease a 9 or 10 inch ovenproof skillet, or souffle dish (I use cake tin). Pour batter into same. Bake in very hot oven (450) for about 20 minutes. Loosen pancake from pan with wide spatula. Cut into wedges with sharp knife. Serve with powdered sugar and lemon. Can also add sliced, peeled apples and cover with sugar/cinnamon mixture before baking. Or, sauteed mushrooms and cover with Parmesan cheese before baking.