1/2 cup flour
1/2 cup of milk or buttermilk
1/2 teaspoon of salt...
4 Tablespoons butter
Using your iron skillet spray lightly with Pam then add the butter and put into a pre-heated oven at 425 degrees.
Next mix together the flour, buttermilk/milk, salt and eggs. This batter will have some lumps.
Now pull out your skillet and add the pancake mixture making sure it covers the entire bottom.
Bake for about 10 minutes, until golden brown and puffed around the edges. Remove your skillet from the oven, carefully remove pancake on a platter for serving or simple cut into desired portions and serve out of skillet.
This recipe can also be found in my new cookbook Cooking on the Broken Road Farm: Comfort Foods.
Tips: Use strawberries and whipped cream for a dessert pancake or traditional with syrup and butter!
This morning Tim wanted traditional with venison sausage and I wanted with toasted almonds with a little cinnamon added to batter!