My Mom found this recipe years ago in a magazine and tried it for the first time on Dad as a late dinner for him one night – it was a hit and all of us still make it regularly.  I’ve since seen it several times over called a German Pancake, a Baked Pancake, a Cast Iron Pancake – you get the picture.  All you need to know is that it’s quick, easy and exceptional with homemade jam.

Oven Pancake

6 eggs, beaten

1/4 t. salt

1 c. EACH flour AND milk

4 T. melted butter

Beat the eggs and salt together by hand for a quick minute and then add in the flour and milk, whisk well, and then lastly stir in the butter.  Pour into a 10-inch (bigger or slightly smaller works just fine), well greased cast-iron pan or oven-proof skillet.  Bake at 350 for about 40 minutes until the edges are slightly brown.  This will puff up.  It may come out uniformly 4 inches high, or with big bubble waves, it all depends on the whisking, but it will inevitably taste the same.  Please also note that it will drop a couple of minutes after being out of the oven.  Did I mention that it really should be eaten with homemade jam?

 The recipe also works great using any ratio of the recipe.  I often half it and spoil the girls with a pancake snack on a chilly day.

An update! – we tried throwing in a cup of blueberries and it worked out brilliantly!

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