photo by Roxygirl in Colorado
- Ready In:
- 1⁄2 cup milk
- 1⁄2 cup flour
- 4 eggs
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon vegetable oil
- lemon wedges (Traditional) or lime wedge
- powdered sugar
- Preheat oven to 425.
- Beat first three ingredients just enough to moisten flour.
- Melt butter in ~12" oven proof non stick skillet then add oil. Tip pan to coat bottom and sides of pan.
- Pour mixture in prepared pan.
- Bake at 425 for 25-30 minutes until golden brown.
- Cut pancake into 4 wedges and serve by sprinkling liberally with lemon (or lime) juice and powdered sugar.
Questions & Replies
Got a question? Share it with the community!
It was difficult to choose among all the baked pancake recipes. They all have similar ingredients, but the photos seem to vary from looking like a bread-like casserole to a puffy pancake. I had in mind something you could cut into wedges and maybe roll up. I chose this one since it didn't look overly rich (some had a stick of butter).I did use 1/2 cup of Coffee Mate Amaretto creamer for the milk, since I only had enough for our first cup of tea! I was thrilled that I did pick it, since this turned out exactly how I pictured it. Mine rose up high (about three inches higher than the pan! on the sides of the skillet pan, but did not puff in the middle. The nice thing is that it deflated about an inch shorter but held its shape perfectly. This would be stunning with fruit mounded in the middle. We had it with applesauce, lemon, powdered sugar and with strawberry preserves and the sugar. Both were sensational! I was able to pick the wedge up with my hand and eat it (just as I had imagined). My daughter didn't care for it much. I think it was probably too "eggy" tasting (she still ate half of it), but my teenaged son enjoyed it with syrup and powd. sugar. It was a new taste for her. This was truly superb and I count it as one of my new favorite recipes! Note: I loved this so much that I made it for my dinner as well! —