From the kitchen of Sylvia Jordan
This big puffy pancake was Claire’s favorite Sunday breakfast. She thought it was magic the way it puffed up in the oven, but was always a little sad when it deflated. It’s the same basic recipe as for Yorkshire Pudding or Popovers. I think the original came from Betty Crocker, but I adapted it for the high altitude of Carson City, Nevada by adding more eggs. For breakfast, serve it with syrup, jam, fresh berries or applesauce. A dollop of whipped cream or yogurt doesn’t hurt either.
¼ cup vegetable oil or butter (or a combination)
1 cup all-purpose flour
1 cup milk
½ teaspoon salt
4 eggs (2 at lower elevation)
Preheat oven temperature to 450°F (425°F for a glass pan.) Place oil and/or butter in a 9-inch square Pyrex pan or cast-iron skillet. Put the pan in oven and heat until hot and butter is melted. Meanwhile, beat flour, milk, salt, and the eggs with a wire whisk just until smooth. Pour batter into the hot pan of oil. Bake 18 to 23 minutes or puffy and golden brown. Cut into squares or wedges.