2 tbsp. butter
6 eggs, separated
1 c. all purpose flour
Pinch of cream tartar
6 tbsp. sugar
1/2 tsp. salt
1 c. milk

Preheat oven to 400 degrees. Place butter in large skillet that can be placed in oven. Heat in oven for 2 minutes until butter melts. Spread butter evenly over bottom and side of skillet. Set aside.

In large mixing bowl beat egg yolks slightly. Stir in flour, 4 tablespoon sugar and salt. Gradually add milk, beating until smooth. Set aside.

In separate bowl beat egg whites (with clean beaters) with cream of tartar and 2 tablespoon sugar until soft mounds form. Fold stiffened egg whites into egg yolk mixture and pour into skillet. Bake at 400 degrees for 15 minutes reduce to 325 degrees and bake 40 to 45 minutes longer until deep golden brown. Immediately loosen pancake from skillet and slide onto serving plate. Top with fresh fruit and confectioners' sugar.