The recipe works better if you get the eggs and the milk up to cool room temperature first. Whisk the eggs and the milk in a microwave-proof bowl and microwave on 50 percent power for one minute.
Blend in the flour and sugar and whisk until all the lumps are gone. (Note: this is different from the way you make regular pancake batter.)
Remove the preheated skillet from the oven (use a potholder, of course) and swirl the butter around in it to coat not only the bottom but the sides.
Add all the batter and put the skillet back into the oven. Bake at 450 degrees for about 20 minutes. The batter will move up the edges of the pan and then brown lightly.
