Rating: 4.68 stars
139 Ratings
  • 5 star values: 105
  • 4 star values: 29
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

This delicious bar is a treat that can be served for breakfast or with tea. Serve with syrup, jelly or honey.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C)

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  • In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.

  • Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.

Nutrition Facts

228 calories; protein 6.4g; carbohydrates 30.4g; fat 9g; cholesterol 89.9mg; sodium 383.2mg. Full Nutrition
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Reviews (113)

Most helpful positive review

Rating: 4 stars
06/28/2008
TEMPERATURE ALERT!!! this recipe really needs to be edited, the temp is listed way too high. i had to scrap mine and make french toast for the kids instead...i used to make a smaller amount version of this pancake in a skillet, and believe me its one of the most interesting, easiest breakfasts out there. im definetly going back to this one, but next time with a lower temp.. Read More
(97)

Most helpful critical review

Rating: 1 stars
01/28/2013
This recipe needs serious editing for a 9x13 dish this is too much it overflows and still seems eggy. 450 degrees is also way too hot my first batch burned horribly around the edges while not finished in the center. It also should have vanilla extract in there it seems its not sweet like it should be. Read More
(3)
139 Ratings
  • 5 star values: 105
  • 4 star values: 29
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
06/28/2008
TEMPERATURE ALERT!!! this recipe really needs to be edited, the temp is listed way too high. i had to scrap mine and make french toast for the kids instead...i used to make a smaller amount version of this pancake in a skillet, and believe me its one of the most interesting, easiest breakfasts out there. im definetly going back to this one, but next time with a lower temp.. Read More
(97)
Rating: 4 stars
05/21/2006
I accidently made this the first time in a 9x9 pan and it was burnt on the edges and raw in the middle. The second time I noticed the 9x13 indicated in the recipe and the results were great...delicous and a nice change from regular pancakes. I added some vanilla to the batter and baked at 400 for almost 40 minutes to avoid burning, as recommended by others. Served with choices of syrup, mixed fruit, or powdered sugar...all of which were great accompaniments. Read More
(74)
Rating: 5 stars
08/17/2009
SOOOOO GOOOD! I haven't been able to find a homeaide pancake recipe that I like, so I decided to try something new and I went with this recipe and man am I glad I did! I took the suggestions from other reviewers and baked it at 400 for 40 minutes and it turned out perfect :) Thanks for a great recipe, it is going to be hard to make regular pancakes from here on out, lol. Read More
(59)
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Rating: 5 stars
08/18/2009
beat by hand, cut recipe down to feed 8 and baked in a cast Iron skillet. I cooked it for 20 minutes at 400 and it's perfect. Just perfect. Bearing in mind that everyone's oven can be different, I opted for a lower temp because I can always cook it longer if necessary. I suggest that you use your best judgment when you go to bake it. I topped it with blueberry preserves and it was a great hit. I'll make this regularly! Read More
(36)
Rating: 5 stars
10/11/2006
I am sooo excited! My muma made this for me when I was a child. I've always wanted the recipe but never knew how to spell it! lol! She died when I was only 9 so I couldn't ask her. Thank you so much it will bring back such wonderful memories! Read More
(24)
Rating: 5 stars
02/23/2007
I learned to make this a long time ago from a friend's mother. It is even better with blueberries stirred into the batter. You can reduce the sugar by quite a bit as well. Read More
(23)
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Rating: 5 stars
02/22/2007
This was definitely good, but the fifth star is because it was so easy rather than for taste. I'd never had Kropser before, so I have no basis for comparison. It seemed to me like a cross between a very firm custard and a popover. As written, I thought there was too much butter - melted butter pooled on the top and its flavor dominated. The second time I halved the butter (2 TBSP) and liked it much more. The edges puffed up really high, but the middle stayed flat like a basket, so you can fill with fruit for an attractive presentation. Maple syrup was also good, and I cut up some of the flat middle section into small squares, topped with jam, and served them like cakes. It was good both hot and cold! Read More
(20)
Rating: 5 stars
07/13/2006
This turned out as good as the other reviewers said it was. It did burn some on the edges even with the temp turned to *425. My family loved it with or w/out powered sugar and syrup.It's nothing like a pancake. It is thick with hills and valleys and a creamy texture. Very, Very yummy. Read More
(18)
Rating: 5 stars
01/18/2011
Made this for dinner-for-breakfast because I am terrible with fried pancakes, and my husband begged for it for breakfast that weekend. It made a "crust" on the top and bottom around the custardy middle, so good! I used half white / half wheat flour so it was dense but delicious. I also altered the temp as other reviewers have suggested. Read More
(17)
Rating: 1 stars
01/28/2013
This recipe needs serious editing for a 9x13 dish this is too much it overflows and still seems eggy. 450 degrees is also way too hot my first batch burned horribly around the edges while not finished in the center. It also should have vanilla extract in there it seems its not sweet like it should be. Read More
(3)