Old Time Egg Pancake

by Michael Malloy

This recipe, which is adapted from one given to us by a family friend, makes a breakfast treat that’s halfway between a pancake and an omelette. It puffs into fantastic shapes as it cooks, and then subsides as it cools.

serves 4

Ingredients:
6 eggs
2/3 cup milk
2/3 cup flour
1/2 tsp salt
1 TB margarine or butter

Directions:
1. Lightly coat bottom and sides of oven-proof skillet, or 8x8 square pan with non-stick cooking spray, then add margarine or butter. Place skillet or pan in oven and preheat to 400°.
2. Beat eggs slightly and add milk, flour and salt and combine with a rotary beater until smooth. Pour into hot skillet or pan and bake, uncovered, for 17-20 minutes, until center is set and edges golden brown. Serve hot with honey or jam, or sprinkle with lemon juice and powdered sugar.