Dutch pancake

3       ea           Egg, well beaten
     1/2   c            flour
     1/2   ts           Salt
     1/2   c            Milk

  Beat the eggs thoroughly and add the flour and salt.
  Continue to beat and add the milk while beating. Pour
  into a well-buttered pan and bake for 25 minutes.
  Serve with powdered sugar and lemon juice. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.