4 T. butter, cut into 3 or 4 pieces
4 large eggs
1 c. all-purpose flour
1 c. whole milk
pinch of salt
up to 4 T. sugar, optional
splash of vanilla extract or maple syrup
Preheat oven to 400 F.
When the oven temperature reaches about 300 F., place an 8- or 9-inch cake pan or 10-inch pie plate in the oven with the butter in it.
The butter should melt, but not brown, while the oven finishes heating.
Place the eggs, flour, milk, salt, optional sugar, and vanilla or maple syrup in a blender.
Blend on high, stopping to scrape down the sides if necessary, until the mixture is smooth and even.
When the oven is fully heated and the butter is melted, pull the oven rack out far enough to work safely, and pour the batter into the hot pan.
Push the rack carefully back into the oven and bake for 30 - 40 minutes, or until the pancake has puffed quite high and is a deep golden brown.
You can test the doneness by quickly inserting a butter knife in the center. If the knife comes out clean, the pancake is done.
Cut immediately (don't worry when it deflates somewhat) and serve topped as desired.