Beat ⅛ lb butter until white, mix with 3–6 eggs, sprinkle on 2 glasses flour, and dilute with 2 glasses milk. Mix until smooth. Melt 1 spoon butter in a skillet and heat until very hot. Pour in the prepared batter and bake in a hot oven for 20–30 minutes. When the pancake has baked and browned, serve immediately sprinkled with sugar. The egg whites may be beaten and added separately.
Another variation: Beat 10 eggs until white, sprinkle on 1½ glasses flour, and mix, gradually adding 1 glass cream. Beat the batter for at least a half hour. Melt 1 spoon butter on a skillet, pour in the prepared mixture, and bake in the oven for 20 minutes.