Cooking with children requires patience and a deep tolerance for mess. It rewards magic tricks — true transformation of ingredients into something delicious. This recipe delivers, and how, with a pancake that puffs up beautifully as it cooks. You can top as suggested with warm applesauce, jam or maple syrup, or try fresh fruit and whipped cream instead. It’s a child-friendly recipe that will last for decades.
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup flour
- ¼ teaspoon salt
- 1 tablespoon butter
- Nutritional Information
Nutritional analysis per serving (8 servings)
123 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 99 milligrams cholesterol; 121 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Preheat oven to 450 degrees.
- Beat eggs with wire whisk until foamy. Add milk and beat again until well blended. Add flour and salt, and whisk until smooth.
- Put the butter into a deep glass pie pan or a 10-inch cast-iron skillet, and put it in the oven for about 5 minutes, or until it melts.
- Remove the dish from the oven and pour in the batter. Return it to the oven and bake for 15 minutes, or until the pancake is puffy.
- Serve immediately with warm applesauce, jam or maple syrup.
25 minutes
Dining and Cooking