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4 large eggs 1 teaspoon salt 1 cup milk 1 cup flour 3 tablespoons butter Powdered sugar Lemon wedges Optional: jam or maple syrup |
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Melt the butter in a 12x9-inch ovenproof baking pan (glass or cast iron are least likely to stick) over low heat on the stove, tilting the pan so the sides become coated. (You could also use two 10-inch ovenproof skillets and divide the batter between them.) Add the batter and cook over low heat for one minute, then place in the oven for 17-20 minutes. The pancake should puff up and turn brown. If a little extra browning is needed, reduce the heat to 350 degrees F and continue baking. Divide pancake and serve immediately. |
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