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Giant Sunday Pancakes

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  • 3 lg Eggs
  • 1/2 c Sugar
  • 6 tb (3/4 stick) butter; melted
  • 1 1/2 c All purpose flour
  • 1 c Milk
  • 1 tb Baking powder
  • 1/4 ts Salt
  • Butter
  • Warm maple syrup


Vary these pancakes, if desired, by sprinkling one-fourth cup blueberries, raisins or even chocolate chips over each pancake before turning it to finish cooking.
Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt.
Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.
Makes 6
Bon Appétit March 1995 Too Busy to Cook Galit Stevens: Raleigh
Posted to recipelu-digest by Sandy <> on Mar 05, 1998