~~It’s The Big (Pancake) Elizabeth!~~

This is HUGE~~~but tasty~

The ingredients are basic and it can be made in any oven-safe dish (cast iron skillet, pie dish, square or rectangular glass baking dish, roasting pan) so it’s likely you’re already armed with the right equipment.
Big Pancake is best served with fresh berries, a shake or two of powdered sugar and a squirt of lemon juice. If you can’t get a hold of berries, heated pure maple syrup comes in as a close second.

Big Pancake
Makes 2 large pancakes, 4-6 servings each
4 eggs
1 cup milk
1 cup flour
1 teaspoon sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
Lemon wedges
Powdered sugar
Pure maple syrup

Preheat oven to 425° F.

Whisk eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender. Let stand for 30 minutes at room temperature.
Divide butter between two 9 or 10-inch cast iron skillets, glass baking dishes, or one larger rectangular roasting pan. Place in oven until butter melts. Remove pans, swirling butter to coat sides. Divide batter between pans. Bake on lowest rack until golden brown, set on center rack and allow to bake until sides rise high above the sides of the pans, 12-15 minutes.

Slice pancake into wedges and serve with dusting of sugar, berries and a squirt of lemon juice, or just some good maple syrup.
Photo and Recipe: kitchn.com….Check it out~


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