Not a politically correct title for a recipe I know, but that’s what it was called in the 70’s when I first found this dish in Sunset Magazine and that’s what we’ve always called it. This easy and delicious oven pancake is my family's all time favorite special occasion, celebration brunch and since Mother’s Day is this weekend I thought you might want to show the recipe to your significant others as a suggestion/hint/wink.
Eggs, butter, flour and milk! All you need is a blender, the right size pan and an oven. What could be easier? I’ll give you measurements for 4 servings and 6 servings.
Here we go.
4 servings – 10” skillet (cast iron is awesome here)
¼ cup butter
3 large eggs
¾ cup milk
6 servings – 9x15” glass dish
1/3 cup butter
4 large eggs
1 cup milk
1 cup flour
Preheat oven to 425*
Place butter in pan in hot oven. While butter melts, mix batter quickly. Put eggs in blender or food processor and whirl on high for 1 minute. With motor running, gradually pour in milk, then slowly add flour (the flour may clump on the sides so stop and scrape it down if that happens); continue whirling for 30 seconds.
Remove hot pan from the oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes depending on pan size.Call everyone to the table for the big reveal because this looks spectacular when it comes out of the oven!
Dust with powdered sugar and ground nutmeg. Cut into wedges and serve with any fresh fruit. Don't forget the whipped cream. Srumptious!
Happy Mother's Day!
Until next time,