Description
This baked pancake requires just a few ingredients to come together and can be topped with anything from lemon juice and powdered sugar to peanut butter and bananas.
Ingredients
Scale
- A few tablespoons butter
- 4 eggs
- 1 cup milk
- 1 cup flour
- Large pinch of sugar, optional
- Dashes of vanilla and/or cinnamon, optional
- Preferred toppings (jam, sugar and lemon juice, maple syrup, peanut butter, yogurt, fresh fruit, etc.)
Instructions
- Heat oven to 425F.
- Prepare pan Choose a 10-12? pan that will be oven safe (no rubber or plastic handles) and not nonstick. I like to use a frying pan or cast iron skillet, but a glass or ceramic pie pan will work as well. If your pan is stovetop safe as well, throw the butter in the pan and heat it on medium low until melted. If not, put the butter in your pan and stick it in the heating oven, until the butter is melted. (You could put your stovetop-safe pan in the oven as well, I just prefer to do it on the stove so that I can still use the handle, which would otherwise get very hot, to get it in the oven and so I can keep my eye on the butter so it doesn’t burn.)
- Combine all ingredients In a medium mixing bowl, lightly beat the eggs with a fork or a whisk, until fairly evenly combined. Add the flour, the milk, and the optional sugar/vanilla/cinnamon, and mix until combined.
- Bake Pour the mixture into the pan – the butter may slosh around a bit and come up over the batter, but that’s okay – and bake for 22-28 minutes, until puffy, set, and golden brown.
- Serve Remove from the oven and let cool a few minutes before slicing it in the pan (make sure to use an appropriate tool, for instance don’t scratch up a nice seasoned cast iron pan with something sharp). Serve and top with desired toppings.
- Prep Time: 10 mins
- Cook Time: 28 mins
- Category: Breakfast