Original Yorkshire Pancake

Description

Growing up this was a Christmas Breakfast tradition. Gramma Bobby credits this recipe to Diane Rinker. I don’t know who that is, and I will always think of it as Gramma Bobby’s. In her recipe binder, behind a hand-written copy of this recipe, she has 12 more variations in newspaper clippings. Why mess with perfection, Gramma?

Ingredients

• 1/2 cube butter
• 2 eggs
• 1/2 cup milk
• 1/2 cup flour
• lemon wedges
• powdered sugar

Directions:

1. Preheat oven to 425 degrees.
2. Place butter in 7 x 11 baking dish and melt in preheating oven.
3. In a medium mixing bowl, beat eggs with whisk well.
4. Add milk and beat.
5. Add all the flour at once and mix well.
6. Tilt baking dish to coat all sides with butter. Using criss-cross motion, pour batter into melted butter.
7. Bake until high curled edges are browned — approx. 18 min.
   Serve with fat lemon wedges and powdered sugar.

Notes

Try to have eggs and milk at room temperature. Makes lighter, puffier pancake.

I always double this and use a 9 x 13 pan

Source

Gramma Bobby