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Original Recipe: for three pancakes baked in 8” cake pans but we use a 10” heavy casserole dish or cast iron skillet. You can mix wet and dry ingredients separately and then mix together. Batter is slightly lumpy but that is ok. Important: the batter must be room temperature before baking.
½ Cup Milk
½ Cup Flour
3 Eggs
3 Tablespoons butter
Dash salt
½ Tsp Vanilla
Top with:
Pat of Butter
Lemon Wedges
Honey (optional)
Fruit (slightly warmed - optional)
Preheat oven to 450 degrees, after adding batter, lower to 425 degrees
Preheat empty heavy straight sided pan (10”) for 5 to 10 minutes.
It is key that the pan is piping hot!
Add 2 T butter and melt. Brush butter up the sides of pan. Add batter.
Bake mixture 12 minutes. At altitude (Tahoe), it has been recommended
to lower temperature to 300 at this point and keep warm for another 5 minutes.
We tried it and all it did was collapse.
VICTORIA’S ADJUSTMENTS:
Use a heavy ceramic straight sided dish (10-1/4”)
2 eggs
½ Cup Flour (sifted)
½ Cup Milk
Dash Vanilla
2 Tablespoons Butter
- the usual toppings
Preheat oven to 450 Degrees (at altitude)
Bake mixture 15 minutes
Baking Steps
Step 1
Step 2
Step 3
Step 4
Step 6
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
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