2-3 QT. PAN SIZE:

1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

3-4 QT. PAN SIZE:

1/3 c. butter
4 eggs
1 c. milk
1 c. flour

4 - 4 1/2 QT. PAN SIZE:

1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

4 1/2 - 5 QT. PAN SIZE:

1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Use a cast iron frying pan or large baking dish of ceramic, glass or metal. Pan should not be more than 3" deep. (Measure the total volume by pouring in quart measures of water.)

Put butter in pan and set in a 425 degree preheated oven. Then mix batter quickly while butter melts. Put eggs in electric blender and beat on high speed for 1 minute. While motor runs on medium speed, gradually pour in the milk and then slowly add the flour. Continue whirling 30 seconds more. Pour batter into pan with melted butter. Bake until puffy and well browned, 20 to 25 minutes. Cut into wedges and serve with butter, syrup or jam.