Prep 10 mins
Cook 15 mins
This is from a Pennsylvania Dutch Cookbook. I used to make this as a little girl in my mom's iron skillet. I made it with a very good friend of mine and she still talks about these today. They were a lot of fun to make since they really bubbled up in the oven and of course it helped that we got to put butter and sugar all over them!
- Preheat oven to 425 degrees.
- Set a 10" heavy skillet with heat resistant handle over moderately low heat.
- Melt butter in skillet; tilt skillet to coat sides and bottom.
- Sift together flour, sugar and salt.
- Beat eggs and milk together.
- Stirring constantly, blend the egg mixture into flour mixture.
- Quickly pour batter into hot skillet.
- cook 2-3 minutes over medium heat.
- Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center.
- Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar - yum!).
- Serve at once with lemon wedges (I never did!).
*Ahhh the memories* ! I went all out w/this & served it w/butter, powd sugar & lemon in generous amts as thats the way I like it & remember it. It was a bit of an experiment as I did not have an oven-proof skillet & used a pyrex baking dish. I microwave-melted the butter, swirled it in the dish & reheated it as hot as I thot I should. Then I poured the batter in, put it in the oven & allowed a cpl extra min baking time for the lack of stovetop cooking time. It was great, easy & fast! Who asks for more than that? Thx for sharing this recipe w/us. *Yum* ! ~ *Note Re Yield* I halved this & it was a stretch to serve 2 of us, so 4 servings would be the max IMO. :-)