This is another delicious breakfast recipe from my friend Sonya. While we stayed at her house, she made 'big pancake' one morning. Her kids loved it, and so did I!
It was so easy. No messing around with watching the pancakes, flipping the pancakes, making multiple batches because they don't all fit on the pan at once, etc. Heat oven, melt butter, stir 3 ingredients together and bake. Easy, easy, easy.
And what's more, this recipe would be fun to play with. Add a pinch of nutmeg or an 1/8 teaspoon of vanilla. Do as you please! But the basic recipe is so easy and tasty, it's hard to find the desire to change it. It's greatness is it's simplicity.
Toppings are the same, do as you please... fresh fruit with whipped cream in summer, organic maple syrup in winter, a light dusting of powdered sugar for those who prefer just a little sweet, or perhaps some strawberry jam. Yum! All of it. Yum.
Enjoy this one, it's one of our favorites.
1/2 stick butter
1 cup milk
1 cup flour
Preheat oven to 400 degrees F.
Place butter in 9x13 (or equivalent size) oven-safe baking dish. Put in oven, then remove once butter has melted.
In a large bowl, beat (use a hand mixer or whisk) the eggs until light. Add milk and mix, then flour and mix until well combined.
Pour batter into baking dish (no need to stir or mix with the butter), and place in the oven.
Cook for 20 minutes, or until browned and puffed up the sides. Serves 4-5 people.
Very easy to half the recipe, or to make slightly less: use 1/3 stick butter, 3 eggs, 3/4 milk and 3/4 flour and use an 8 inch pan.
More pancake recipes:
- Dee's Oatmeal Pancakes, from Simply Recipes
- Swedish Pancakes, from Anne's Food
- Buckwheat Crepes, from David Lebovitz
- Chocolate filled Crepes with Cinnamon Crusts, from 80 Breakfasts