I truly love this recipe. It is easy as crap, has ingredients that you typically have hanging around the kitchen and is really simple to throw together on a Sunday morning for breakfast. The batter fluffs and puffs up while baking and the texture is really wonderful. I make mine in a cast-iron skillet but you can use a regular non-stick pan if you are skillet-less. If the pan has a plastic handle, just wrap the plastic part in some tin foil and you're good to go. Tim and I really love it with real maple syrup (that's right, Rinks, only the Vermont shit for us) but I bet a drizzle of lemon juice would be nice as well.
3 Tablespoons butter
6 eggs
1 cup flour
1 cup milk
1 tsp salt
1 Tablespoon sugar
1 tsp vanilla extract
Preheat oven to 425.
Mix eggs, flour, milk, salt, sugar and vanilla in a bowl with whatever tool you prefer until all lumps are goners. Heat your pan over medium heat and melt the butter until it's melted and foamy. Dump in the batter. Remove from the heat and put it in the oven. Bake for about 15 minutes or until the edges are all puffed up and slightly browned. It should look like this:
Pretty awesome, no? Sadly, those lovely edges will shrink but the sweet flavor will not.
Now slice that baby up and enjoy with maple syrup, jam, lemon juice or whatever tickles your fancy.
3 Tablespoons butter
6 eggs
1 cup flour
1 cup milk
1 tsp salt
1 Tablespoon sugar
1 tsp vanilla extract
Preheat oven to 425.
Mix eggs, flour, milk, salt, sugar and vanilla in a bowl with whatever tool you prefer until all lumps are goners. Heat your pan over medium heat and melt the butter until it's melted and foamy. Dump in the batter. Remove from the heat and put it in the oven. Bake for about 15 minutes or until the edges are all puffed up and slightly browned. It should look like this:
Pretty awesome, no? Sadly, those lovely edges will shrink but the sweet flavor will not.Now slice that baby up and enjoy with maple syrup, jam, lemon juice or whatever tickles your fancy.
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