This is Jonathan's specialty. He loves to make it for us every couple of weeks for breakfast.
It is simple, quick and takes few ingredients.
Best of all you can top it with fresh fruit, syrup, or powdered sugar.
It has a rich taste and it is soooo easy!!!
Preheat oven to 425.
Melt in a 11x15 inch pan: 1 - 4 Tbsp. butter. (You can use less butter, you just need to coat the pan.)
Tilt pan so that the butter coats the sides.
Whisk together until smooth:
1 1/2 cup milk
1 1/2 cup flour
3/4 cup sugar
6 eggs
Pour the egg mixture into the pan and bake until the pancake is puffed and golden.
“Puffs” will loose air when removed from oven fairly quickly.
Serves: 6-8
