Giant sunday pancakes

Yield: 1 Servings

Measure Ingredient
3 larges Eggs
½ cup Sugar
6 tablespoons (3/4 stick) butter; melted
1½ cup All purpose flour
1 cup Milk
1 tablespoon Baking powder
¼ teaspoon Salt
Butter
Warm maple syrup

Vary these pancakes, if desired, by sprinkling one-fourth cup blueberries, raisins or even chocolate chips over each pancake before turning it to finish cooking.

Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.

Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant ¾ cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute.

Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.

Makes 6

Bon Appétit March 1995 Too Busy to Cook Galit Stevens: Raleigh Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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