Prep Time
10 minutesBake Time
15-20 minutesYield
1 pancakeRating
/rating_off.png "1 Star")
Loading...| 2 tbsp butter, melted | |
| 2 eggs | |
| 2/3 cup whole milk | |
| 2/3 cup ROGERS ALL PURPOSE FLOUR | |
| 3 tbsp sugar | |
| Topping of choice - berries, whipped cream, syrup, lemon curd, apple sauce. If you like savoury, omit the sugar and add salt and pepper to mix - top with smoked salmon, bacon or eggs. |
| 1. | Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes. |
| 2. | In a blender, combine the eggs, flour, milk, sugar, and melted butter. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds. |
| 3. | Put 2 tbsp of the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 15-20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup. |
Leave a Reply