Using a wire whisk or fork, beat eggs until blended.

Measure flour and salt into a bowl and whisk to blend.

Add flour mixture to beaten eggs in 4 additions, beating slightly after each addition just until mixture is smooth.

Add milk in 2 additions, beating slightly after each.

Lightly beat in butter.

Melt remaining 2 Tbsp of butter on low heat in 9 or 10 inch heavy skillet.

Pour batter into skillet and bake at 450 degrees for 20 minutes.

Slip onto a heated platter and serve immediately.

Traditionally served with melted butter, a squeeze of lemon juice and a dusting of powdered sugar.

Melt butter in a small frying pan.

Add apples and sprinkle with sugar and cinnamon. Slowly cook over low heat, stirring occasionally until slices are glazed and tender.

Spoon onto center of baked pancake or serve on the side.