1/4 cup (1/2 o' stick) butter (you can use margarine too...however I don't like it that way since we switched to using exclusively butter...just does not taste as good)
1/2 cup milk
1/2 cup flour
Preheat oven to 425. Melt butter in a large cast iron skillet (to save time I do this as the oven oven is preheating...it kills a bird with 1 stone).
In a medium bowl mix together milk and eggs. Stir in flour. Make sure it is lump-free.
Once oven is preheated/butter melted completely, add all the pancake mixture to the pan. Bake for 15-20 minutes. Pancake will have grown tall and puffy, unless you open the oven too many times during the baking time; if you absolutely have to peek, use your oven light.
Serves 2-3 (or 1 LARGE appetite)