Turn oven to 350. Put a 13x9 inch metal pan (you can use an 8x8 or 9x9 inch pan if you cut the recipe in half and you *can* use a glass pan but it's better to use metal) into the oven; by the time the oven is preheated, the pan should be, too.
With a manual egg beater or wire whisk (do not use an electic mixer, food processor, etc.), mix together 2 c. milk, 2 egs, and 1 c. flour.
When the pan is hot, remove it from the oven, butter it, pour the batter in immediately (the pan has to be hot for it to rise properly) and return it to the oven. Bake at 350 degrees for about 45 minutes. It should be a cross between a pancake and a custard (it gets a "skin" or crust on top; the top also becomes dented, not smooth, as it cooks, and it's easier to tell when the inside of the cake is still gooey and not finished baking by looking at the dents), light and crispy on the outside with the center completely "set" and not at all doughy or gooey. My mother's fell when she inserted a knife in it, so I don't know if it always falls when you poke it, or if she did something wrong (Dale's grandma doesn't even use a recipe; she just "knows" when the pan is hot enough and can tell by the smell when the cake is done).
Serve warm with your choice of toppings. It can be eaten plain, or buttered like bread or warm cake. Dale likes his plain, my mother sprinkles a little powdered sugar over hers. You can also pour a little syrup over it like a regular pancake. (I don't think it has any real taste of its own, maybe a slightly egg-y flavor, but it tastes best with something sweet on top.) But true Finnish pancakes are served with a little jam or jelly on top, particularly peach, plum, or apricot preserves, strawberry jam, or apple butter.