Heat oven to 425 degrees. In medium bowl, combine flour, sugar, salt, milk, and eggs, and beat with wire whisk or eggbeater until smooth. Place butter in a 9" pie pan and heat in the oven until butter sizzles, 2-4 minutes. Remove pan from oven and tilt to coat bottom with melted butter. Immediately pour batter into hot coated pan. Bake at 425 degrees for 14-18 minutes, until pancake is puffed and golden brown. Remove pancake from oven; serve immediately topped with a squeeze of lemon juice and a sprinkling of powdered sugar. Can be doubled and baked in a 9x13" pan for 22-26 minutes.
Serving Size: 2 servings: one-half of the puff pancake