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

Gradually add flour to eggs, beating with rotary beater. Stir in milk, butter and salt. Thoroughly grease 9 or 10 inch ovenproof skillet. Pour batter into cold skillet.

Bake in very hot oven (450 degrees) for 20 minutes. Loosen pancake from skillet with wide spatula. Cut into wedges.

Serve with powdered sugar, lemon and more melted butter. Serves 2-3.