Giant Oven Pancake
A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 2 | each |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 2 | each |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Melt butter in 10 inch pie pan or cast iron skillet.
In bowl, mix all flour, milk and eggs.
Don't over beat, leave lumpy.
Pour mixture on top of melted butter, sprinkle with nutmeg.
Bake at 425℉ (220℃). for 15 to 20 minutes.
Sprinkle with lemon juice and dust with powdered sugar.
Serve with preserves or marmalade.
