Giant Sunday Pancakes |
Traditionally our family has enjoyed pancakes on Sunday mornings. Now with hockey practice taking over our family day we have had to move pancakes to Saturdays. Every once in awhile I make a batch and freeze them during the week so we can have them before heading to the rink.
Ingredients
- 3 large eggs
- 1/2 cup sugar
- 6 tablespoons butter, melted
- 1 1/2 cups all purpose flour
- 1 cup milk
- 1 tablespoon baking powder
- 1/4 teaspoon
- salt
Directions
Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle about 3/4 of a cup of batter into skillet, moving the skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute.
Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with real Canadian maple syrup.
Makes 6.
