Oven Pancake

Oven Pancake  

As the long hot summer wears on, you may be looking for something yummy to fix indoors--grilling is still great but far less attractive in 90+ degree heat.  Make this tasty oven pancake for a great weekend treat.  It puffs up light and fluffy.  It is an easy yet exotic twist on the old garden variety pancake.  Try it!

--Nanette

2 tablespoons butter or margarine

2 eggs

1/2  cup all-purpose flour

1/2  cup milk

1/4  teaspoon salt

1/4  teaspoon butter, almond, or vanilla extract (Olivia used all three when she made this!)

• 1 Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
• 2 In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
• 3 Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately.

Here is what the batter looks when it's added to the hot, melted butter:

The oven pancake looks so delicate when it comes out of the oven:

Here is a slice of the oven pancake with sausage.  Pair this with fruit and you have a breakfast fit for a king!