Taste of Home
Aunt Edith’s Baked Pancake
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 4 servings.
My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge cast-iron skillet, then created the perfect confection: baked pancakes. —Marion Kirst, Troy, Michigan
Ingredients
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3 large eggs, room temperature
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1/2 teaspoon salt
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1/2 cup all-purpose flour
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1/2 cup 2% milk
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2 tablespoons butter, softened
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Confectioners' sugar
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Lemon wedges
Directions
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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 other heavy ovenproof skillet with butter. Pour batter into skillet.
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2.
Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, about 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and serve immediately, with lemon wedges on the side.
Nutrition Facts
1 piece: 180 calories, 10g fat (5g saturated fat), 158mg cholesterol, 407mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 7g protein.
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