- 3 large Nellie’s Free Range Eggs
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 2 tablespoons butter, softened
- Confectioners' sugar
- Lemon wedges
- 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.
Reviews forAunt Edith's Baked Pancake
"In my family we call these Dutch Babies. I divide the batter between two smaller pans, baking individual ones for my husband and myself. (Seriously, you will want half of one, not just a quarter!)"
"This like my grandma's Yorkshire pudding."
"add blueberries, yummy!!"
"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."
"This was wonderful, served it with strawberries. Yum !"
"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!!!"
"We loved this Baked Pancake! Nice change from the same old same old."
"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."
"easy, fast and my wife and I love it."
"This is wonderful and so easy to make."