| butter | 3 | tbs | | eggs | 3 | | | sugar | 1 1/2 | tbs | | salt | 1/2 | tsp |
| milk | 1 | cup | | flour | 1/2 | cup |
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Directions:
for serving: Syrup, crushed strawberries, crushed raspberries. blueberry pie filling, or fresh fruit
Note: To make 4 to 6 servings, double the recipe and use a 9X13-inch cast iron or glass pan.
1. Preheat oven to 400 degrees. Place the butter or margarine in a heavy 9-to 10-inch cast-iron skillet or heavy glass pan (lightweight pans will burn the bottom of pancake) in the oven until butter is melted.
2. In a mixing bowl, beat the eggs. Stir in the sugar and salt. Add the milk alternately with flour, mixing well after each addition.
3. Pour the batter into the hot butter in the pan. Bake for 20 minutes.
4. Cut into wedges and serve with your choice of toppings.
