6 eggs
1 cup milk
½ tsp. salt
1 cup flour
1 Tbs. butter

Blend well in blender.  Melt butter in 9 x 13 inch pan.  Pour batter into pan.  Bake at 450 until pouffy and golden—usually about 12 minutes.  You can also make the recipe using 9 eggs—adjust the other ingredients accordingly—and bake it in a 15 x 10 inch pan for a thinner pancake with lots of pouffiness!  Serve immediately.