2 to 3 servings
Recipe easily doubles for a bigger pancake.
Luke
Ingredients
3 tablespoons butter or margarine
2 or 3 eggs
1 1/2 tablespoons sugar
1/2 tsp salt
1 cup milk, whole, low fat or skim milk
1/2 cup flour
Topping: Maple syrup, crushed strawberries, crushed raspberries, blueberry sauce or fruit sauce.
Instructions
Preheat oven to 400 F. Place butter or margarine in a 9 to 10-inch cast iron frying pan or glass pan. Place pan in oven until butter is melted. In a mixing bowl, beat the eggs. Stir in the sugar and salt. Add some milk alternately with some flour, mixing well after each addition. Pour batter over melted butter in the pan. Bake for 20 minutes or until cooked through. Cut into wedges and serve immediately with the toppings.
Tips:
More eggs gives the pancake more custard-like consistency.
To make four to six servings double the recipe and use a 9 x 13-inch glass pan.
Lightweight pans will burn the bottom of the pancake.
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