Need a special treat for a weekend breakfast? Get out your favorite seasoned iron skillet or purchase one and start a whole new world of cooking. I felt super special recently when a friend made these for my son (age 12) and I. Chris served these pancakes (cooked in the oven, but more like thicker version of crepes) with blueberry syrup, maple syrup, powdered sugar, and a wedge of lemon. A side of sausage and bacon was the perfect touch. Hospitality at its best. Thanks Chris and Darci, you know how to make your house guests feel extra special.
3 T. butter, room temp
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour
1/4 t. salt
1/2 t. vanilla
1/4 c. sugar
Preheat oven to 425 degrees. In a medium cast iron skillet or oven proof nonstick skillet, Melt 2 T. of butter over medium heat.
In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 c. sugar. Blend until foamy, about 1 minute. Pour batter into skillet, bake until puffed and lightly browned, about 20 minutes,
Dot pancake with a tablespoon of butter, powdered sugar, and a small amount of lemon juice. Slice into wedges and serve immediately.
Serve with fruit and your favorite breakfast meat.
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