2 tbsp. butter, unsalted
6 eggs
1 c. flour
1/2 tsp. salt
1 c. milk

Preheat oven to 400 degrees. Place butter in pancake pan. Heat for about 2 minutes. Spread butter evenly over bottom of pan. Set aside.

In large mixing bowl, beat eggs slightly. Stir in flour, sugar and salt. Gradually add milk, beating until smooth. Pour into pan. Bake at 400 degrees for 15 minutes. Reduce temperature to 325 degrees. Bake 40-45 minutes longer or until golden brown.

Immediately loosen pancake from pan and slide onto serving dish. Top with fresh fruit and confectioners' sugar. Cut into wedges. Serves 4-6.