- 3 tablespoon butter
- 6 eggs, large
- 2/3 cup all purpose flour
- 2/3 cup milk
- 1/2 teaspoon salt
- Confectioner's sugar
Preheat oven to 450°
- In a heavy oven safe, 10-inch skillet, casserole or baking dish, melt the butter, tilting to thoroughly grease the bottom and the sides.
- Beat eggs in a bowl until thick and light. Reduce speed and gradually beat in the flour, milk and salt. Pour batter into hot skillet or dish. Put into oven and bake 20 minutes, or until puffed and golden brown.
- Serve at once.The pancake will fall on the way to the table, leaving a hollow for the toppings. Suggested Toppings: Butter and syrup, confectioner's sugar and lemon juice, chopped ham or crumbled fried bacon, homemade jam or jelly or sauteed apple slices
SOURCE: Country Living Country Mornings Cookbook