Oh wow! I brought this to a gathering, and it was gone before I knew it.

Preheat your oven to 425°F (220°C).
In a blender, combine eggs, flour, milk, salt, sugar, and vanilla extract. Blend until smooth.
Place the butter in a 9×13-inch baking dish and put it in the oven to melt. Keep an eye on it to prevent burning.
Once the butter is melted, carefully remove the baking dish from the oven and pour the batter into the hot dish.
Return the dish to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
Remove from the oven and let it cool slightly. The pancake will deflate as it cools.
Slice and serve immediately with powdered sugar and lemon wedges.
Variations & Tips
For a savory twist, omit the sugar and vanilla, and add a pinch of nutmeg and chopped fresh herbs to the batter. You can also sprinkle shredded cheese and cooked bacon bits on top before baking. If you have picky eaters, consider adding a handful of chocolate chips or a swirl of Nutella to the batter for a sweet surprise. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.