gardening. cooking. everyday echols family spectacles.
When I was growing up, my Mom would always make this recipe on special occasions. Birthdays, Easter, Christmas, this and powdered sugar were on the table.
I love passing this tradition on in my own family! Although I must admit, we don’t just save it for special occasions – it’s just so good we can’t help ourselves. And since it takes 20 minutes or so to bake, I usually get up, mix it up, put it in the oven and have family snuggle time until it’s ready :)
If I were you, I would make this often and make it your own! (My family’s a fan of blueberries but feel free to switch up the fruit and experiment.) With love from my family to yours ;)
1 cup milk
i tsp vanilla
6 tbsp butter, melted and divided in to 2 and 4 tbsp
1 cup flour
1 cup frozen blueberries
1) Preheat oven to 400 degrees. While oven is preheating, place 10-ish inch cast iron or other iron-proof skillet in the oven with 2 tbsp butter until melted. When butter is melted, remove skillet from oven, and spread melted butter evenly over bottom and up the sides of the skillet.
2) Melt the other 4 tbsp butter in the microwave.
3) In a medium bowl, crack eggs and beat until light and fluffy. Add milk, butter, and vanilla and mix well.
4) Sift in flour and salt and beat until smooth.
5) Add batter to skillet and sprinkle blueberries evenly over the top.
6) Bake pancake at 400 degrees for 20-25 minutes until “puffed” and slightly browned. Serve with powder sugar or syrup.
Fair warning – it won’t last long…