Imagine a large, fluffy pancake for breakfast, lunch, dinner or dessert. It comes together in about five minutes and can easily impress (and feed!) a crowd. Season with cinnamon and vanilla for a classic taste or add Nutella and whipped cream for a late night sweet treat. This pancake variety may become a new staple in your recipe arsenal if you choose!
½ flour all-purpose flour
½ cup milk
1 tablespoon sugar
Pinch of cinnamon
4 tablespoons butter
Syrup, confectioner’s sugar, lemon curd or cinnamon sugar
- Preheat oven to 425 degrees.
- Combine eggs, milk, flour, sugar and cinnamon into a blender and blend until smooth.
**Note that batter can be mixed by hand but best results are achieved with a blender
- Place butter into a heavy 10-inch skillet or baking dish and place in preheated oven. As soon as the butter has melted, add batter to pan. Return pan to the oven and bake for 20 minutes until the pancake has puffed and is golden brown. Lower oven to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve once topped with desired toppings, such as syrup, preserves, lemon curd or fresh fruit.