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).
1/2 cup butter
6 large eggs
1 1/2 cups each milk and flour
Toppings: nutmeg, powdered sugar, lemon wedges, and honey
How to Make It
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°.
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.
This is fun and impressive to make, but note that the version printed in Jan. 2014 (above) says to put the butter in the pan and put the pan in the oven while it is preheating. It does not warn you to REMOVE the pan as soon as the butter has melted. If you do not pay attention, you will brown or, worse, burn the butter. Easy to do if you have not yet had your morning coffee! Also, the version printed in the Sunset cookbook includes 2 tbsp. of sugar in the batter for the 3-egg batch, whereas this version has no sugar in the batter. I’d add at least 1 tbsp. to give you more options for the toppings. It’s pretty bland otherwise.
One of those rare recipes the whole family loves! I don't have a paella pan so I use a large cast iron frying pan and cut the recipe by 1/3. So, 4 eggs, 1 cup flour and 1 cup milk, and much less butter. I will add a pinch of salt next time to replace some of the butter flavor. Definitely watch the butter to make sure it doesn't burn!
Perfect with powdered sugar and lemon juice on top.
WARNING: A 12" CAST IRON PAN IS TOO SMALL FOR THE RECIPE AS WRITTEN. Learn from my mistake. >.> I would halve the recipe at least.All the same, it came out edible, maybe even tasty. You'll want to add sugar, though, if you like any sweetness at all.
I did add a touch of vanilla to the batter. I also topped it with a warm compote of peeled diced Braeburn apple and Bosc pears, 1/4 tsp Moroccan spice blend, 1/8 tsp grated nutmeg, 1/4 tsp ground cloves, 1/2 tsp ground roasted ginger, 1 tsp ground roasted cinnamon, 1/4 cup dark brown sugar, 1/4 cup lemon juice and 1/4 cup of water. Place all ingredients in a 2-quart saucepan and simmer over medium heat just until fruit is fork tender. Finish with a pat of butter and spoon over pancake. YUM!!!
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