German Pancakes

(from Bill Lohmann)

3 eggs

½ t salt

½ c milk

2 T butter

¼ c flour

Beat eggs until very light. Add salt and flour, beating continually. Add milk, while still beating. (A blender works well for this, since you can pour the ingredients through the hole. A small food processor would work, too, or a mixer. Or you can just do it by hand.)

Melt the butter in a large, heavy, oven-proof skillet. (Don’t have an oven-proof skillet? Wrap the handle of your skillet in a few layers of foil and it should work just fine.) Pour in the batter and place immediately in a 450 oven for 10 minutes. Reduce heat to 350 and bake another 15 minutes. The pancake should have puffed up and be golden brown.

Place on a hot platter and serve with applesauce, or powdered sugar and lemon juice, or powdered sugar and fresh blueberries.