Recipe by Brooke's Kitchen
Old family recipe from Aunt Dorothea.
Top Review by NorthwestGal
What a great breakfast dish, Booke's Kitchen. Mine baked up along the edge of the skillet, and while the center receded once I removed it from the oven, the edges stayed high and curled at the edge and kept the syrup inside. It tasted like the best French Toast I've ever made. It was wonderful, and we all enjoyed it very much. Made for Spring 2014 Pick-A-Chef.
- 3 eggs
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 3 tablespoons butter
- 1 teaspoon fresh lemon juice
- confectioners' sugar, to taste
Directions See How It's Made
- Break 3 eggs into a bowl or mixer. Set at low speed. When well blended, gradually add flour and salt. Continue beating until smooth. Add milk and blend.
- Spread bottom & sides of 8" iron skillet with butter. Pour in batter and put skillet in very hot oven (425 degrees). Bake until crust is brown, about 25 minutes. The center will fall, making a pie shape. Pour into center melted butter, and a few drops lemon juice and confection sugar. Cut in pie shape servings. Serve with syrup.