I’ve had this recipe in my recipe box for several years now but never got around to making it. I am regretting that now. My sister introduced it to us when she made some during their last visit. It’s the perfect combination of puffy, crunchy, flaky and soft and when topped with anything from syrup, mulberry syrup, fruit or pie filling, it’s divine. Quick meal for a special breakfast, brunch or dinner! Double recipe if entertaining company.
1/3 cup butter
1 cup flour
1 cup milk
Dash of salt
Preheat oven to 425F. Melt butter in a 9×9 baking pan (use a 13×9 pan if doubling). Meanwhile, beat together the flour, eggs, milk and salt until smooth. Pour in hot butter, reserving one tablespoon in the pan to keep pancakes from sticking. Pour batter into the hot pan and return to the oven for 15 to 20 minutes or until edges are golden brown. Slice and serve hot.
|Puffy is normal. Puffy is gooooooood.|