This used to be a breakfast staple at our house before it took over a dozen eggs to actually fill my crew up. But now that we have chickens and a constant supply of eggs they’re back on the menu boys!!!
Preheat oven to 400-425.
This recipe will fill one 9x13 glass baking dish.
1/3 cup butter
4 eggs
1 cup flour
1 cup milk
This recipe will fill two 9” glass pie plates.
1/4 cup butter
3 eggs
3/4 cup flour
3/4 cup milk
Put butter into pans (divide evenly if necessary) and place pans in oven until butter melts.
Beat eggs until light and lemon color. Alternately add milk and flour and mix until smooth. Batter will be thin.
Pour into pan just to cover the bottom. If the batter is too thick, it will not puff up as much while it bakes and it will be a bit heavier.
Bake for 20-25 minutes or until golden and puffy.
Serve with powdered sugar and lemon juice.
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