Mom's Pancake in the Oven

Here is one of the most cherished recipes from Susy's childhood, and most requested by guests for breakfast. In the early 80's my Mom found this recipe posted in The Oregonian, and it literally changed the meaning of breakfast. To this day, childhood friends will ask, do you have that pancake in the oven recipe your Mom used to make?

Here are some important tips that Susy has adapted from the original recipe. Use a cast iron skillet and leave it in the oven during the preheating stage. I have experimented with professional quality non-stick and they just don't work as well as a traditional cast-iron pan. I also use a blender to mix the ingredients then let it sit for a few minutes before baking. This helps it puff beautifully. Finally I added vanilla and a pinch of salt.

David Eyre’s Pancake
Adapted from Craig Claiborne

1/2 cup flour
1/2 cup milk
2 eggs
1/2 tsp vanilla
pinch of salt
3 tablespoons butter
confectioner’s sugar (to taste)
fresh lemon juice (to taste)
Optional toppings: fresh fruit, agave nectar, maple syrup, etc.

Preheat oven to 425 degrees, and place the pan in to get it nice and hot
Using a blender, quickly blend the eggs, then add milk, flour, vanilla and salt. Mix together just until lumps dissolve. Let batter sit for a few minutes.

Take the pan out of the oven, and place the 3 tablespoons of butter in it to melt. Pour the batter into the pan or dish and bake for 15-20 minutes or until the pancake puffs up and turns golden brown (as seen in the photo above). Sprinkle with the confectioner's sugar and lemon juice or alternative toppings. (Fresh berries make it beautiful!) Watch the pancake quickly deflate (as seen in the photo below) and serve immediately.

Serves two to four (depending on your will power).