This is a delicious (and very impressive) breakfast to make for guests or yourself!
- 1/2 cup flour
- 1/2 cup milk
- Pinch of salt
- 4 eggs
- 1 tbsp butter
- 1 tbsp vegetable shortening
- Lemon wedges
- Confectioners’ sugar (sifted if lumpy)
Preheat oven to 425 F.
Mix flour, milk and salt together until smooth.
Add eggs and beat until smooth. Melt butter and shortening together in a 9- to 10-inch diameter, slope-sided pan with an oven-proof handle.
Pour batter in pan and cook over medium heat until the bottom of the pancake is brown, but some uncooked batter remains on top — about 3 minutes.
Now, here’s the scary part, but it’s not as hard as it seems: Flip the pancake over. It helps to use two spatulas, and don’t be surprised if a little of that uncooked batter splatters on the top of the stove. But it is crucial that the pancake be turned while the top is still uncooked.
Immediately, make a crisscross ”X” cut all the way through the pancake, edge to edge.
Put the pan in the preheated oven, 6 to 10 minutes, until edges are brown.
It will rise 3 to 5 inches all around the edges of the pan, and the crisscross cut will close.
As soon as it is done, remove pancake from the pan, and cut into slices (4 to 6 if serving as a side dish, halves if serving as breakfast).
Sprinkle with confectioners’ sugar, and serve with extra sugar and lemon wedges on the side. J