2 3Eggs 0.75cMilk 0.75cAll purpose flour 0.5tsalt 1TButter Preheat oven to 450. Beat eggs and milk well, add flour and salt all at once, stir to combine. Batter may be slightly lumpy...if it is very lumpy keep mixing. In an ovenproof 12" skillet or baking dish, melt the butter till very hot, swirl butter around pan, pour batter in pan and immediately put into oven. Bake for 15-20 minutes until puffy and golden brown. Note: pancake will quickly deflate out of the oven...make sure the kids see it puffed right out of the oven! Can be served with a squeeze of lemon and powdered sugar, just plain sugar, or our family favorite, strawberry jam. We generally make a double recipe and bake in two skillets for a family of four. One is definitely not enough for our 4, but two is a bit too much. I've toyed with various versions of this sort of oven pancake...these proportions reliably produce a great pancake...thick enough on the bottom to have some heft, not so thin that the sides burn and not so thick that it doesn't rise. The original recipe I work from calls for SIX tablespoons of butter.