This is a recipe that my Grandma Cora saw on the Galloping Gourmet cooking show. It was named Swedish pancake by Graham Kerr (the Galloping gourmet, himself) It is not a flat crepe ish pancake but a grandiose event that you bake in a nice hot oven in a heavy skillet. I have also seen them called Dutch babies and german pancakes. They are incredibly simple to make and takes only the most basic of ingredients. To serve it traditionally squeeze lemon wedges and sprinkle with Icing sugar. One can also serve with syrups, fresh berries and cream, cooked apple slices and even fill with savory filling like sauteed shellfish or herbs and mushrooms or whatever you got kicking around. My kids love them with the lemon and sugar the best, though.
Heat oven to 180 degrees(C) or 400 degrees (F)
Place a 9 inch cast iron or enameled iron skillet in the oven to preheat. A nice hot pan is essential to success.
In a medium bowl place 1/2 cup white or zentrofan (a finely ground whole grain wheat flour) flour add 2 eggs and 1/2 cup of milk. Whip with whisk until combined, (a few small lumps are fine) Once the skillet is good and hot add a knob of butter (about 2-3 tablespoons) place back in hot oven and wait 5 or so minutes until butter is melted and bubbling. Pour batter into hot buttered pan and put back in oven for about 15 minutes. The batter will crawl up the sides of the pan and form a big golden crown around the sides (something like a Yorkshire pudding) Remove from oven, being careful of hot skillet. squeeze lemon around and over and sprinkle with icing (powdered)sugar- or try your own topping. Kids like to make these as they are very impressive. Bon Appetite.
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