AuthorMelissaYummy, eggy, pancake that can be eaten for breakfast, brunch, or dessert!
Preheat oven to 425 degrees.
Add the butter to a 2-3 quart pan, dish, or DUTCH OVEN, then place the pan in the oven to melt the butter while mixing the batter.
Beat the eggs, then pour in the milk and add the flour. Continue mixing for 30 seconds.
Remove the pan from the oven and add the batter. Add some blueberries to the pan if you have them.
Return the pan to the oven and bake for 24 minutes, until pancake is browned and fluffy.
Dust with cinnamon or powdered sugar and serve (Julie's fave is powdered sugar, strawberries, and honey drizzled on top!)
Ingredients
Directions
Preheat oven to 425 degrees.
Add the butter to a 2-3 quart pan, dish, or DUTCH OVEN, then place the pan in the oven to melt the butter while mixing the batter.
Beat the eggs, then pour in the milk and add the flour. Continue mixing for 30 seconds.
Remove the pan from the oven and add the batter. Add some blueberries to the pan if you have them.
Return the pan to the oven and bake for 24 minutes, until pancake is browned and fluffy.
Dust with cinnamon or powdered sugar and serve (Julie's fave is powdered sugar, strawberries, and honey drizzled on top!)