Food Friday: Baked Pancake

Pancakes are good. This baked pancake is REALLY good. It's puffy (until it deflates or if it decides not to puff in the oven which happens sometimes), light and tasty.

The directions sound a lot harder than it actually is. Once you do it you will be like "Oh, that wasn't so bad!" And you will be right. It's not. :)

Please note that if your ingredients are room temperature, the pancake fluffs more than if you use everything cold.

Baked Pancake

Ingredients:

2 eggs
1/2 cup milk (2% and whole both work well)
1/2 cup flour
1/8 teaspoon salt
3 tablespoons butter, cut into a few pieces (I use unsalted butter)

Heat the oven to 425, then put a 10 or 12 inch skillet (or Pyrex pie plate) in the oven to heat while you prepare the batter.

Beat the eggs in a medium-sized bowl, then beat in the milk, then the flour and salt and beat until the batter is just smooth.

By now your pan should be very hot. Quickly remove the skillet from the oven, drop the butter in and put the skillet back in the oven and close the door for a few seconds. Remove the skillet from the oven and swirl the melting butter around to coat the bottom of the pan. Now pour the batter into the buttery pan and return it the oven. Set your timer for 15 minutes, then go peek at it, you want it to be puffed and golden and quite brown in places, and it could take as long as 20 minutes, it depends on your oven.

Remove from the oven and the skillet. The pancake will deflate somewhat, but it will still taste yummy! These are good plain, sprinkled with powdered sugar or drizzled with maple syrup or spread with jelly or jam or honey.