Aunt Edith's Baked Pancake Recipe

5 9 9
Aunt Edith's Baked Pancake Recipe
Aunt Edith's Baked Pancake Recipe photo by Taste of Home
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Aunt Edith's Baked Pancake Recipe

Read Reviews
5 9 9
Publisher Photo
"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."
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Nutritional Facts

1 piece: 121 calories, 7g fat (4g saturated fat), 119mg cholesterol, 277mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 3 eggs
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 tablespoons butter, softened
  • Confectioners' sugar
  • Lemon wedges
  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.
Originally published as Aunt Edith's Baked Pancake in Reminisce March/April 1992, p33

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Reviews forAunt Edith's Baked Pancake

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Loiscooks User ID: 3656565 266057
Reviewed May. 17, 2017

"I followed the recipe, with the exception of the confectioners' sugar on top. It was good, but I think next time I will follow LARJO's suggestion and add some vanilla."

MY REVIEW
dcscake_OH User ID: 228890 235186
Reviewed Oct. 18, 2015

"This was wonderful, served it with strawberries. Yum !"

MY REVIEW
rossmom229 User ID: 1666677 235147
Reviewed Oct. 18, 2015

"Our Girl Scout Troop made this on a weekend camping trip. It was amazing! We doubled the recipe and made it in a large cast iron skillet. We served with pie filling and powdered sugar! It was a big hit! easy enough for the 12 - 13 year old girls to prepare by themselves and delicious for girls and adults. We served with bacon!!!"

MY REVIEW
Deckansgram User ID: 8460452 233643
Reviewed Sep. 28, 2015

"We loved this Baked Pancake! Nice change from the same old same old."

MY REVIEW
LARJO User ID: 4669808 229798
Reviewed Jul. 19, 2015

"I made this and 'tweaked' it with 1/4 tsp of Vanilla and served it with some fresh peaches and maple syrup it was delicious, husband loved it..will make again."

MY REVIEW
sherman902 User ID: 398400 37700
Reviewed Jun. 16, 2013

"easy, fast and my wife and I love it."

MY REVIEW
jungle99 User ID: 2030885 11893
Reviewed Nov. 8, 2009

"This is wonderful and so easy to make."

MY REVIEW
PRCA User ID: 189773 13871
Reviewed Oct. 10, 2009

" "

MY REVIEW
jopatrick User ID: 4427142 16717
Reviewed Oct. 10, 2009

"very good. Jo Patrick Farwell, Texas"

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