Yum or Yuck

1 to 1 1/2 tablespoons unsalted butter
2 large eggs
1/4 cup all-purpose flour
1/4 cup milk (ideally whole milk but most varieties will work)
1/8 teaspoon kosher salt
If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham, cheese, herbs, herbs
If sweet: 1/2 tablespoon granulated sugar in batter, powdered sugar to finish, lemon juice, syrup, fresh berries, shaved chocolate, or chocolate sauce

Heat oven to 425 degrees F with one 6 1/2-inch round single serve ovenproof skillet inside.
In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1/2 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet from the oven. Melt butter inside and roll it around so it goes up the sides, too.

Pour batter into buttered pan and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. Finish sweet pancakes with a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.