Prep 10 mins
Cook 15 mins
My sister Daralyn introduced this recipe to our family soon after she was married. Her recipe evolved from a favorite breakfast, to our families standard birthday breakfast. When served for a birthday we add candles and a round of "Happy Birthday" but it tastes just as good without those to amenities!
- Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
- Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
- Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
- *Can be doubled and baked in a 9 x 13 pan with 2" sides.
Wonderful recipe Likkel. These dutch pancakes are the bomb. Light, fluffy, tender and oh so wonderful garnished with lemon, icing sugar and fresh strawberries. So good, I must admit that I ate the whole thing myself, half for breakfast and the other half for lunch. Thank you for sharing this treat that I will make again and again.
So good! It seems decadent, despite being so easy to make and not terribly unhealthy. I was craving something sweet, so I added 1/4 c splenda and 2 tsp vanilla. I served it with fresh fruit (bananas, blueberries, & apricots), powdered sugar, and sugar-free maple syrup. Yum! I will make this often.