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An oven pancake that puffs up and falls. It is served with a squeeze of lemon juice and powdered sugar. We also enjoy filling the indent with fresh strawberries and whipped cream. Serves 2 to 4.
Ingredients
- 5 tablespoons butter
- 4 eggs
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup milk
- 1 tablespoon lemon juice
- 2 tablespoons confectioners' sugar
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9×13 inch baking pan. Pour the contents of the mixing bowl into the pan.
Step 3
Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 358 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat12g | 58% |
| Cholesterol229mg | 76% |
| Sodium343mg | 15% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber1g | 3% |
| Total Sugars7g | |
| Protein12g | |
| Vitamin C2mg | 10% |
| Calcium107mg | 8% |
| Iron2mg | 13% |
| Potassium201mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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