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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe came from an old cookbook that my sister found at a garage sale in Sudbury, that's Northern Ontario, Canada. It is fast and easy and different. We love it with lots of warm Canadian maple syrup! I love that there is no flipping or pan watching involved in this one. Ingredients:
2 tablespoons butter (margarine ok but butter is best) |
3 medium eggs |
3/4 cup milk (i use 1%) |
3/4 cup all-purpose flour |
2 teaspoons granulated sugar |
1 teaspoon ground nutmeg (it sounds like a lot but try it before you change the amount) |
Directions:
1. Turn oven on to 425'.
2. Put butter in large (10 inch) ovenproof fry pan (I use a 4 litre sauté pan) and put the pan in the preheating oven.
3. In medium mixing bowl, whisk together the eggs and milk.
4. Sprinkle in the sugar, nutmeg and flour. This means, just dump in the dry stuff.
5. Whisk it all together until it is smooth.
6. Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
7. No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
8. Set that timer for 16-18 minutes.
9. Remove from oven and slice into wedges, in my house that means half for me and half for my husband!
10. This is great served with warm maple syrup, from annieCANada of course.
11. Now enjoy. If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
12. Gotta love that!
13. B'Shalom everyone, Anne.
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