Since I mentioned that my specialty is breakfast, I had this idea that I could do something I almost never do—–share a recipe. I don’t share because…. I’m not secretive in the kitchen—I’m just not talented.
I do have one breakfast recipe that everyone likes, and it’s almost impossible to screw up. Revealing how easy it is feels a little like pulling back the curtain and seeing the real Wizard of Oz.
My mother wasn’t a good cook either, and this recipe came from H’s family—aside from Alli and Daniel, it’s possibly the next best thing he gave me. We call it:
The BIG pancake
Preheat oven to 450 degrees.
Mix in blender:
1 cup milk
3/4 cup white flour
When the oven is hot, put 2 T butter in a glass pie pan in the center of the oven. When it starts to sizzle, pull out the rack and GENTLY pour the mixture into the center of the pie pan (gently so the butter spreads around the bottom).
Bake about 15-20 minutes, depending on the oven. The pancake will rise above the edges of the pan (that’s the impressive part.)
Cut into wedges like a pie, serve with lemon wedges and powdered sugar.
Around here the BIG pancake is always a big hit–hope yours is too!