INGREDIENTS:
3 large eggs
1/3 cup whole milk
1/3 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup all-purpose flour
1 tablespoon melted butter (salted)
Garnish:
powdered sugar
Serve With:
lemon wedges
butter
maple syrup
INSTRUCTIONS:
1. Preheat oven to 475 degrees F.
2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
3. Coat the bottom of a 9- or 10-inch oven-safe skillet (cast-iron is best) with melted butter. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate. Dust with powdered sugar, and serve with lemon wedges, butter and syrup on the side.
Makes 1 large pancake.
Tidbits:
You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.
Quinn; sorry I posted to your blog but I thought you might like the recipe-- not very biking related but oh so delicious....
Dave&Darci
3 large eggs
1/3 cup whole milk
1/3 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup all-purpose flour
1 tablespoon melted butter (salted)
Garnish:
powdered sugar
Serve With:
lemon wedges
butter
maple syrup
INSTRUCTIONS:
1. Preheat oven to 475 degrees F.
2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
3. Coat the bottom of a 9- or 10-inch oven-safe skillet (cast-iron is best) with melted butter. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate. Dust with powdered sugar, and serve with lemon wedges, butter and syrup on the side.
Makes 1 large pancake.
Tidbits:
You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.
Quinn; sorry I posted to your blog but I thought you might like the recipe-- not very biking related but oh so delicious....
Dave&Darci
2 comments:
hee hee. the question is. do you or do you not like yorkshire pudding???
Oh my!! This looks awesome . And I too want an answer to the question about yorkshire pudding.
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