I guess I’ve gotten behind on my recipe posts and somehow this one slipped through the cracks! I was reminiscing about how good it is while flipping through some photos today. You must try this recipe! Whip it up on a weekend morning for your love or impress your house guests! Dust a little flour on your cheek and they’ll think you’ve been slaving away for them. Or just make one for yourself and devour the whole thing.
This pancake is not a traditional fluffy pancake that you’d flip on a griddle. No ma’am. You make this one in a pan in the oven! The sides of the pancake sort of creep up the sides of the pan and get a little crunchy around the edges. Heaven in a pan. Okay, here’s the deal:
1/3 cup all purpose flour
1/2 cup milk (whole probably works best, but we used skim)
2 eggs lightly beaten
pinch of nutmeg
2 teaspoons butter
Heat oven to 425. Mix together flour, milk, eggs, and nutmeg, leaving batter a little lumpy. Melt butter in skillet on stovetop. When it gets really hot (but not brown) pour in batter. Transfer skillet to the preheated oven. Bake for 15 to 20 minutes until golden brown. Sprinkle with powdered sugar.
This was our first attempt. The sides didn’t really “creep” like they were supposed to but it was tasty nonetheless.
We topped ours with fresh blueberries heated on the stove with a little butter and sugar. The kids like a few chocolate chips. You could use any topping you like…a little squeeze of fresh lemon tastes great too! This would also make a great dessert. It’s very light and a little savory.
No matter how you top it, I guarantee you’ll end up with an empty plate!