Ingredients
1/4 cup butter (half stick)
3/4 milk
3/4 flour
Powdered sugar for garnish
A squeeze of 1/2 a lemon
Directions
1. Use a 2-3 quart pan with a heatproof handle that can be placed in
the oven. A pan with sloping sides works best, but you can also use a
baking dish, iron skillet, or roasting pan. Tip: To determine its size,
use a measuring cup to
fill the pan with water. 4 cups equal 1 quart. Once you know the total
volume, pour the water out and dry the pan.
2. Preheat the oven to 425°. Place the butter in the pan and let it melt.
3. While the butter melts, mix the batter quickly. Put the eggs in
a blender and whirl on high speed for one minute. Add the milk, and
then slowly add the flour and continue to blend for about 30 seconds.
4. Remove the pan with the melted butter from the oven. (Adult supervision is required.) Pour in the batter.
5. Bake approximately 20-25 minutes, until the pancake is puffy and slightly browned on the top.
6. Be sure to show off your creation as you remove it from the oven.
Then, squeeze the lemon over the top and dust with powdered sugar. The
pancake will deflate. Cut into 6-8 slices and serve with sauteed
candied apples.
Sauteed Candied Apples
1. Core and thinly slice 2 apples, leaving the skins on.
2. Sautee over medium heat in 2 tablespoons of butter.
3. When the apples begin to soften, (about 4 minutes), sprinkle them with cinnamon and sugar.
4. Continue cooking for about 1 minute, until the sugar melts.
Serve warm over pancakes, waffles, or ice cream.
About
the Author(s) : Rondi Hillstrom Davis and Janell Sewall Oakes are the co–authors of
the award winning book Together: Creating Family Traditions. To check out their website
that’s jam packed with family ideas, visit
www.togetherparenting.com
