Dutch Pancakes - cooking recipe

Ingredients

1 tablespoon butter
1/2 cup sifted flour (gluten free ( substitute 1 parts each of bean flour, tapioca starch and corn starch)
1 teaspoon sugar
1/2 teaspoon salt
2 eggs, well beaten
1/2 cup milk
confectioners' sugar
butter (I add this, but it's not part of original recipe)
lemon wedge

Preparation

Preheat oven to 425 degrees.
Set a 10\" heavy skillet with heat resistant handle over moderately low heat.
Melt butter in skillet; tilt skillet to coat sides and bottom.
Sift together flour, sugar and salt.
Beat eggs and milk together.
Stirring constantly, blend the egg mixture into flour mixture.
Quickly pour batter into hot skillet.
cook 2-3 minutes over medium heat.
Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center.
Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar - yum!).
Serve at once with lemon wedges (I never did!).