This is one of our favorite breakfasts. The kids love to watch this bake up in the oven... the more eggs you use, the puffier it gets.
1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, for toppings
1. Preheat oven to 400°F. Place the butter in a 9x13 and put the pan in your preheating oven, to allow the butter to melt. Once it's completely melted, swirl the butter around to coat the entire pan.
2. Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat.
3. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown.
4. Serve at once sprinkled with lemon juice and powdered sugar, or maple syrup or whatever you like on your pancakes.
1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, for toppings
1. Preheat oven to 400°F. Place the butter in a 9x13 and put the pan in your preheating oven, to allow the butter to melt. Once it's completely melted, swirl the butter around to coat the entire pan.
2. Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat.
3. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown.
4. Serve at once sprinkled with lemon juice and powdered sugar, or maple syrup or whatever you like on your pancakes.
VARIATION: Make as instructed above, except sprinkle 2 T brown sugar and 1/4 t cinnamon evenly over melted butter in pie plate. Arrange 1 c thinly sliced peeled baking apple over sugar and pour batter over apple. Bake 30-35 minutes; immediately after baking loosen edges and turn upside on serving plate.
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