Preheat your oven to 400°F (200°C).

Place the butter in a 9x13 inch baking dish. Set the dish in the preheated oven for 5-7 minutes, or until the butter is completely melted and the pan is hot. Be careful not to let the butter brown.

While the butter is melting, in a large mixing bowl, whisk the eggs and salt together until slightly frothy.

Gradually whisk in the milk until well combined.

Add the flour to the wet ingredients and whisk until just combined. Be careful not to overmix; a few small lumps are okay. The batter should be thick but pourable.

Carefully remove the hot baking dish with the melted butter from the oven.

Pour the batter evenly into the hot, buttered dish.

Bake for 20-25 minutes, or until the pancake is puffed up, golden brown, and a knife inserted into the center comes out clean. The edges will be more golden and slightly crispier than the center.

Carefully remove the German pancake from the oven and serve immediately.