5 tablespoons unsalted butter
4 eggs
1 cup 2 percent low-fat milk
1 cup flour
1/4 teaspoon salt
Preheat oven to 425 degrees. Place butter in heavy, 10-inch skillet or deep pie dish in oven to melt. Do not let it burn.
While butter is melting, whirl eggs in blender at high speed for 1 minute. With blender running, add milk, then slowly add flour and salt until mixture is very smooth.
Remove pan from oven and pour batter into melted butter. Return pan to oven and bake until puffed and browned on the edges, about 20 minutes. Serve immediately.
Variations:
Traditional: Squeeze juice of a lemon over finished pancake and sprinkle with powdered sugar before serving.
Strawberry: Top finished pancake with a pint of stemmed and sliced strawberries and pass sour cream and brown sugar as accompaniments.
