Puff Pancake

For every serving you want to make, you will need: 1 egg 1/4 c. flour 1/4 c. milk For a 9×13 pan, you can make 6-8 servings. Example: 6 eggs 1 1/2 c. flour 1 1/2 c. milk Before mixing this together, put a heavy pan in oven (stoneware or cast iron work best but any pan will do) at 400^. Add 2 Tbl of butter (real butter is best) to the pan- more or less depending on the size being made. Leave this to melt while you combine the ingredients. Use a wire whisk or your mixer to combine the ingredients until most of the lumps are gone. Open up your oven and tilt your pan to make sure the butter has coated the entire bottom of the pan. Pour in your ingredients and close the door. Leave the oven at 400^ and do not open it again for 20 min. At 20 min, check it. The puff pancake should be puffed up about double the height of the pan and turning dark brown at the highest points. The low points might be slightly moist yet but look at them and make sure it looks like just the melted butter and not doughy. Remove from oven carefully and sprinkle heavily with powdered sugar. Serve. We usually eat it with just the powdered sugar but sometimes serve it with cooked apples or fresh strawberries. Some people leave off the powdered sugar and top it with sausage and vegetables for a heavier meal. It’s a great breakfast and an awesome way to use up the farm fresh eggs at our house! Amanda God is good- all the time. . . .