Set oven to 400 degrees. Place two tablespoons butter in a 9-inch pie plate and stick it in the oven to melt while you prepare the rest of the ingredients.
While the butter is melting, crack eggs into a bowl and beat slightly with a wire whisk. Add the rest of the ingredients and beat until combined well.
Remove the pie pan from the oven once butter is melted. Brush the melted butter around the pie plat and up on the sides.
Sprinkle cinnamon and brown sugar over the melted butter. Pour in pancake batter.
Bake for 20 minutes.
Remove from oven and immediately turn over onto a plate to serve. I like to turn it out onto a cutting board so I can cut it into portions before serving. (The top one has the brown sugar and cinnamon, the bottom one does not)
Garnish with fruit, syrup or jam.
Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in the microwave for 30-60 seconds.To freeze, wrapped cooled pancakes tightly with plastic wrap and freeze for up to 3 months. Thaw before reheating.