3 eggs
1/2 c. flour
1/4 tsp. salt
1/2 c. milk
2 tbsp. butter, melted

TOPPING:

Powdered sugar
butter, melted
Juice of 1 lemon

Melt butter in a 10-inch pie plate. (Use more butter if needed to insure pie plate is well greased). Set aside. Beat eggs with a fork. Slowly add flour, beating constantly. Stir in salt, milk and butter. Pour batter into pie plate. Bake in a preheated 425 degree oven on lowest rack position for 20 minutes minimum until puffed and well browned. While cooking pancake get topping ingredients ready. Season the cooked pancake with lots of sugar, lemon and butter. Cut into 2 portions. Serve. Serves 2.