3 eggs
1/2 c. all-purpose flour
1/2 c. milk
2 tbsp. butter, melted
1/4 tsp. salt
2 tbsp. sugar
2 tbsp. sliced almonds, toasted
2 tbsp. butter
2 tbsp. lemon juice

Beat eggs at medium speed of an electric mixer until well blended. Gradually add flour, beating until smooth. Add milk, 2 tablespoons butter, and salt; beat until batter is smooth. Pour batter into a greased 10-inch skillet. Bake at 400 degrees for 15 minutes or until pancake is puffed and golden brown.

Sprinkle with sugar and toasted almonds. Combine 2 tablespoons butter and lemon juice; heat until butter melts. Serve over hot pancake. Yield: 2 servings.