4 lrgs eggs
1 cup all-purpose flour
3 teaspoons sugar
2 stks butter - (16 tbspns) divided
Juice of 1 fresh lemon
Melt 2 tablespoons butter in 10-inch skillet for each pancake. Heat until pan is very hot, but don't allow butter to burn. Ladle in enough batter with one hand so that, with the other hand holding the skillet handle and rotating the skillet, there is just enough batter to cover the bottom and slightly up the sides of the pan, without a lot of excess. This will produce a giant, crepe-like pancake.