Preheat oven to 425 degrees. Cut butter into chunks and place in 9" by 13" baking pan, or large (13 in.) cast iron skillet, and put pan or skillet in oven to melt butter.
You can make the pancake batter in a blender, or with a hand mixer or an egg beater. Whip the eggs until they're light and frothy. Add the milk and salt and whip thoroughly. Add the flour slowly, whip thoroughly. The batter should resemble very heavy cream, and be completely smooth.
When the butter is completely melted in the pan, before it begins to brown, pour in the batter. Bake for 25 minutes or until the pancake puffs up and the tips of the peaks begin to brown.
Serve with any combination of the following:
powdered sugar and fresh-squeezed lemon juice
sour cream or creme fraiche
fresh fruit--we always used peaches!
jams or jellies
real maple syrup