Aunt Edith's Baked Pancake
This delicious dish defies description: sort of combination pancake, waffle and cruller. Sprinkled with powdered sugar and garnished with wedges of lemon, this crispy, golden-brown treat is as delightful to the eye as it is to the palate. Recipe published in Reminisce March/April 1992.
Yield: 6 servings
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Ingredients
- 3 eggs
- 1/2 teaspoon(s) salt
- 1/2 cup(s) all-purpose flour
- 1/2 cup(s) milk
- 2 tablespoon(s) butter, softened
- Confectioners' sugar
- Lemon wedges
Preparation
- • In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately. Yield: 4-6 servings.
January 2012
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Aunt Edith's Baked Pancake Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Kid-Friendly
- MAIN INGREDIENT: Eggs
- COOKING METHOD: Bake
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