1 stick or 1/2 cup (113 g) butter
4 large eggs (228 g)
1 cup (120 g) all-purpose flour
1 cup (237 ml) whole milk
1 tsp. (6 g) salt

Preheat oven to 425°F/218°C. Cut butter into chunks and place in a 9×13” baking pan or large (13”) cast iron skillet and put pan or skillet in oven to melt butter. Don’t let it brown.

It’s easiest to make this pancake batter in a blender, or use a hand mixer or egg beater. Whip the eggs until they’re light and frothy. Add the milk and salt and whip thoroughly. Add the flour slowly, whip thoroughly. The batter should resemble very heavy cream and be completely smooth.

When the butter is completely melted in the pan and before it begins to brown, pour in the batter. Bake for 25 minutes or until the pancake puffs up and the tips of the peaks begin to brown.

Serve with any combination of the following:
Powdered sugar and fresh squeezed lemon juice
Sour cream or crème fraiche
Fresh fruit
James or jellies
Real maple syrup
Applesauce

For a nice variation, slice apples or pears and brown them in the butter slightly, then pour the batter on top and bake. The pancake won’t puff up as much, yet the baked fruit is wonderful.

Sunset Magazine, January, 1971