Big Finn
Credit: Food.com
User rating:





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Prep Time
20 min
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Cook Time
15 min
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Servings
1 serving(s)
Tags
No Meat, No Pork, No Red Meat, Breakfast, Dessert, Common Ingredients
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Garnish:
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Powdered sugar.
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Serve with.
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Lemon wedges.
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Buttermaple syrup.
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Preheat oven to 475 degrees F.
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Beat eggs with electric mixer until well mixed.
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Add milk, cream, sugar, salt and vanilla and mix until sugar is dissolved. Add sifted flour and mix until smooth. Let batter rest 10 minutes.
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Melt butter in oven proof skillet, swirl pan to coat bottom evenly with butter. Pour batter into pan.
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Bake in oven for 14-16 minutes or until golden brown with dark brown around the edges.
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Remove the pancake from the oven and rest for about a minute. Loosen pancake from edges of pan with a spatula. Slide pancake onto a plate.
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Dust with powdered sugar and serve with lemon wedges, butter and syrup.
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Makes 1 large pancake.
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Note: You can substitute 2/3 cup half and half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture.