A childhood favourite of mine. We used to eat this baked pancake every Sunday morning. The thick eggy batter gets lots of big bubbles while baking. Serve with syrup or lemon and a dusting of icing sugar.
I make this often with the following changes. Add 1 tsp cinnamon, 3 tablespoons of sugar, and 1 tsp of vanilla extract. Use only 1 or 2 eggs and 3 tablespoons butter. I bake it in a 9x13 baking dish at 400 degrees for ~23 minutes. Grate nutmeg and dust top with powdered sugar after removing from the oven. My family loves this dish for breakfast, even my picky 2 year old! Often I substitute in up to 1/4 cup wheat germ for 1/4 cup of the flour (1/4 C wheat germ + 3/4 C flour). Sometimes I add a well-mashed banana to the batter. It comes out great every time, with some variation on the texture. - 05 Jan 2008 (Review from Allrecipes US | Canada)
I've made this for years in our B&B! Only I did it using 4 eggs and dash of nutmeg and baked in a pre-heated iron skillet at 450. I put the butter in the hot pan, after it melted and sizzled, then pour in the batter! That gives it a head start on it's cooking and rising capabilities! Bake for 20 minutes! Gorgeous presentation filled with fresh fruit of the season and dollop of mixture of sour cream and brown sugar! - 12 Jun 2011 (Review from Allrecipes US | Canada)
The whole family enjoys this. The kids love to see it puff up in the oven. You can cook it on a temp up to 400 degrees and cut the cook time to 20-25 min. - 22 Dec 2001 (Review from Allrecipes US | Canada)