Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Of the many versions we've published, this 1977 one is the simplest and biggest: In fact, it's baked in a paella pan. Make sure everyone's sitting down and ready to eat right before you remove it from the oven (it deflates quickly).

This Story Originally Appeared On sunset.com

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Credit: Peden & Munk; Styling: Amy Wilson

Recipe Summary test

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put butter in a 4 1/2- to 5-qt. paella pan and set on lowest rack of oven (remove other racks). Preheat oven to 425°.

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  • While butter melts, mix batter quickly: Put eggs in a blender or food processor and whirl on high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling 30 seconds. (Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.)

  • Remove pan from 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.

  • Dust pancake with nutmeg if you like, then powdered sugar. Cut into wedges and serve with more powdered sugar and lemon wedges, plus a drizzle of honey if you like.

Nutrition Facts

358 calories; calories from fat 56%; protein 12g; fat 23g; saturated fat 12g; carbohydrates 27g; fiber 0.8g; sodium 206mg; cholesterol 258mg.
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