Basic German Pancakes (Deutsche Pfannkuchen)

    4 eggs
    1/2 cup flour (sifted)
    1/2 cup milk
    2 teaspoon sugar

    6 tablespoon salted butter (approximately)

    Sift flour, sugar and salt together. Using a rotary beater, whip eggs until
    light and frothy; beat in milk. Turn flour mixture into beaten egg and,
    still using beater, whip until you have a smooth batter. Melt 2 tablespoons
    butter in a 10" skillet, or a 12" skillet if you can handle it, and pour
    just enough batter to cover bottom with a thin layer. This should take
    approximately a fourth to a third of the batter. As soon as you pour batter,
    tilt and rotate pan so batter will run over it evenly. Cook over moderate
    heat until pancakes are golden brown on underside; turn and brown second
    side. Remove to heated platter.

    Continue to fry rest of pancakes in same way until batter is used up. Add 2
    tablespoons butter to pan between each pancake. To keep the first pancakes
    hot while you make the others, arrange them in large open baking dish and
    place in 250F to 300F oven until you are ready for them. Keep oven door open
    to prevent them from baking. Place a topping (if desired) on panckes after
    all are done.