Use a paella pan, a big iron frying pan, a large baking dish, or a roasting pan. Any shape is ok but container must be fairly shallow, not more than 3 inches deep. Measure the volume of your pan by pouring in quarts of water. After determining your pan's volume, select the recipe proportions from the chart below.

PAN SIZE - 2 to 3 quart:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

PAN SIZE - 3 to 4 quart:
1/3 c. butter
4 eggs
1 c. milk
1 c. flour

PAN SIZE - 4 to 4 1/2 quart:
1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

PAN SIZE - 4 1/2 to 5 quart:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Place butter in pan and set in a 425 degree oven. While butter melts, mix 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. Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.

Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned (20 to 25 minutes). Dust pancake with ground nutmeg, if desired. Cut in wedges and serve at once with any of the following toppings (3 to 6 servings) : powdered sugar and wedges of lemon, fruit, preserves, syrup or honey.