1 1/2 cups milk

9 eggs

1 1/2 cups flour

3/4 teaspoon salt

pat butter

Mix ingredients thoroughly into a thin batter.

Heat a 14-inch Dutch oven using 14-16 briquettes on the bottom and 18-20 on the top until very hot. Add butter to the Dutch oven and let it melt. Pour batter into oven and cook for 25-30 minutes until pancake is fluffy and light brown.

Sprinkle with lemon juice and dust with powdered sugar.

Note: Pancake will start to deflate as soon at the lid comes off the oven. So eat it fast!