Dutch Babies/German Pancakes

This recipe is from a book of breakfast foods my Mom has. We have been using this recipe for many years so the name of the book is not listed on my copy of the recipe.
Dutch Babies can be made to fit the size family and pan you have. I find it is best baked in a black iron skillet but you can use any large skillet, paella pan, or container you can bake in. The container should not be more than 3 inches deep to make it cook properly.
This pancake is so spectacular when it first comes out of the oven, you will want everyone ready to eat before you bring it to the table.

Pan Size-- 2-3 quart (This is the recipe I use for Chilly and myself.)

1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup plain flour

To make this pancake, place the butter in the pan and set in a 425 degree oven. While the butter melts, mix the batter quickly. You can either use a blender, food processor or mix by hand with a whisk. Put the eggs either in the bowl or processing container and beat for at 1 minute. Gradually pour in the milk and slowly add the flour; continue beating or processing for 30 more seconds.
Remove the pan from the oven and pour in the batter. Place the pan back into the oven approximately 20-25 minutes, until your pancake is well browned and puffy.
After removing the pancake from the pan, you can sprinkle with powdered sugar or serve with syrup. I usually prepare fresh fruit and either bacon or sausage to go along with this pancake.

For larger pans and families, here are the ingredients.
3-4 quart pan 1/3 cup butter, 4 eggs, 1 cup milk, and 1 cup plain flour
4-4 1/2 quart pan 1/2 cup butter, 5 eggs, 1 1/4 cups milk, and 1 1/4 cups plain flour
4 1/2-5 quart pan 1/2 cup butter, 6 eggs, 1 1/2 cups milk, and 1 1/2 cups plain flour