Rating: 4.5 stars
71 Ratings
  • 5 star values: 54
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

'MY AUNT made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then baked the confection to perfection in the oven. 'The delicious result defied description! It was a sort of combination pancake, waffle and cruller. 'Sprinkled with powdered sugar and garnished with wedges of lemon, this crispy, golden-brown treat--which covered a dinner plate!--was as delightful to the eye as it was to the palate.'



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.


Nutrition Facts

243 calories; protein 7.7g; carbohydrates 32.1g; fat 10.3g; cholesterol 157.2mg; sodium 350.4mg. Full Nutrition