For 12-inch round pan:
2/3 cup flour
2/3 cup milk
1/2 tsp baking powder
4 eggs
salt
For 10-inch pie plate:
1/2 cup flour
1/2 cup milk
1/3 tsp baking powder
3 eggs
salt
butter
lemons, sliced in wedges
powdered sugar
Heat the oven to 400°. Place oven rack near the middle of the oven.
Mix all ingredients with a whisk or blender. Let it rest 10 – 15 minutes. Meanwhile, add 2 tbsp (1.5 tbsp for 10-inch pan) butter to the pan and place it in the oven to pre-heat.
When the butter is melted but before it is burnt, remove the pan from the oven, swirl the butter around to coat the sides of the pan, then pour the batter into the middle of the pan. Place in the oven immediately.
Bake for 15-18 minutes. Watch it carefully near the end of the cooking time. When the pancake is puffed, remove it from the oven. If you bake the pancake too long it will collapse.
Cut the pancake into wedges and serve immediately. Serve with lemon wedges and powdered sugar.
For quantity, calculate about 1.5 to 2 eggs per person, depending on what else is on the menu.
Very good (recipe from MH).