1/2 cup flour
1/2 cup milk
2 tablespoons cold butter or margarine
Preheat oven to 550 degrees F. Smear a cold 8-inch cast iron skillet with butter.
Beat eggs until frothy. Add flour alternately with milk, a little at a time, beating until batter is smooth. Pour into skillet and bake 10 minutes.
Reduce heat to 450 degrees F. Bake 10 to 15 minutes longer. Pancake will puff up and then fall and should be crisp and brown.
Serve with lingonberry sauce. If lingonberry sauce is not available, you'll have to settle for maple syrup or confectioners' sugar.
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