place your butter in a 9x13 glass pan and place it in the oven while it's preheating
Pull it out when the butter is melted, but before the butter burns.
Mix the flour and salt, add the milk and mix it until smooth.
Now add your eggs - how you mix in your eggs will affect the outcome of the dish (If you beat the eggs in quickly or with a hand mixer you'll have a much thinner german pancake with very high sides; if you carefully incorporate the eggs without whipping them, you'll end up with a much thicker center and slightly lower sides)
Pour your mixture into the hot 9x13 pan on top of the butter and place back in the oven
If you are halving your recipe (6 eggs) cook for 16-18 mins. For the larger batch (12 eggs) cook for 20-22 mins.
When it's done pull your kids around so they can see how tall the sides have grown (especially if your doing the thinner/taller method!) because the sides start to shrink and fall fast.
Serve with your favorite syrups OR my favorite way serve with powdered sugar and fresh squeezed lemon juice!