Aunt Edith's Baked Pancake Recipe

Aunt Edith's Baked Pancake Recipe photo by Taste of Home

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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 treat—which covered a dinner plate!—was as delightful to the eye as it was to the palate."

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Aunt Edith's Baked Pancake Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4-6 Servings

15 20 35

Ingredients

3 eggs
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons butter, softened
Confectioners' sugar
Lemon wedges

Directions

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.

Nutritional Facts 1 serving (1 piece) equals 121 calories, 7 g fat (4 g saturated fat), 119 mg cholesterol, 277 mg sodium, 9 g carbohydrate, trace fiber, 5 g protein.

Originally published as Aunt Edith's Baked Pancake in Reminisce March/April 1992, p33