Crack the eggs in a large bowl and whip. melt the butter, and measure out the flour, salt and milk. ( I sprinkled the salt on the flour)
Now you are ready to mix.
Add the milk to the eggs and blend.
Add the flour and salt and whip till just smooth.
Add the butter and blend in.
Meanwhile heat an ovenproof skillet in the oven. You can also use a ovenproof glass casserole dish
When hot add 2 tablespoons butter and 1 tablespoon vegetable oil, spread around well.
Pour in half of the batter.
Bake for 15 min.
turn down heat to 350 and bake another 10 minutes or until nice and browned.
Turn off heat and open the oven door, so it can set the pancake. Otherwise it can collapse if you take it right out.
Heat another pan and repeat for the second pancake, or save and do again tomorrow. The batter keeps for at least 3 days in the back of the fridge.
Sprinkle powdered sugar over the pancake . I set the pan on the table then and divide into Wedges for everyone. We served the pears, lemon wedges and powdered sugar in bowls for everyone to pass around.
My Favorite Toppings are,
Lemon wedges and powdered sugar
Sauted apples or pears in butter with cinnamon and vanilla and sugar
Fresh Strawberries and whipped cream
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (621g)|
|Recipe Makes: Servings|
|Calories from Fat: 674 (52%)|
|Amt Per Serving||% DV|
|Total Fat 74.9g||100 %|
|Saturated Fat 40g||200 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 992mg||305 %|
|Sodium 705.4mg||24 %|
|Potassium 758.2mg||20 %|
|Total Carbohydrate 107.3g||32 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 103.9g|
|Protein 46.2g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1289
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