Marian's Dutch Pancakes

In a large bowl add flour & the 3 eggs. Mix well, will be slightly lumpy and thick. Start adding Milk and mix until a nice pouring consistency. Thinner than regular pancakes but not to thin. About like thick buttermilk. Heat pan on high heat, add a pat of the butter and twirl pan to spread. Add approx. 1/2 cup batter to pan and twirl to spread of entire pan. Cook until browned on one side, then carefully flip to cook other side. Repeat adding a new pat of butter for each pancake. Serve with jam and powdered sugar, syrup or sugar. Using the tine of your fork insert and roll pancake.