Aunt Edith's Baked Pancake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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MY AUNT made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then baked the confection to perfection in the oven. The delicious result defied description! It was a sort of combination pancake, waffle and cruller. Sprinkled with powdered sugar and garnished with wedges of lemon, this crispy, golden-brown treatwhich covered a dinner plate!was as delightful to the eye as it was to the palate. Ingredients:
3 eggs |
1/2 teaspoon salt |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup milk |
2 tablespoons butter, softened |
confectioners' sugar |
lemon wedges |
Directions:
1. In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately. Yield: 4-6 servings.
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