In a mixing bowl whisk together milk, eggs, flour, and salt to form a thin batter.
Heat a 14″ Dutch oven using 14-16 briquettes bottom and 18-20 briquettes top until very hot. Add butter to
Dutch oven and let melt. Pour batter into oven and cook for 25-30 minutes until pancake is fluffy and light
brown.
Sprinkle pancake with lemon juice and dust with powdered sugar.