Preheat oven to 400°.

In a small bowl, stir together the flour and salt.

In a large mixing bowl, beat the eggs thoroughly.

Alternately add the flour mixture and milk to the eggs, beating after well each addition—the batter should be smooth.

Spread the softened butter on the bottom and up the sides of a cast iron pot or large ovenproof frying pan.

Pour the egg batter into the pot (or frying pan) and set in the oven; bake for 5 minutes and then turn down heat to 350° for another 15-20 minutes or until the pancake is puffed up the sides of the pan and crisp and golden on top.