An oven pancake that puffs up and falls. It is served with a squeeze of lemon juice and powdered sugar. We also enjoy filling the indent with fresh strawberries and whipped cream. Serves 2 to 4.
Ingredients
- 5 tablespoons butter
- 4 eggs
- 0.25 teaspoons salt
- 1 cup all-purpose flour
- 1 cup milk
- 1 tablespoon lemon juice
- 2 tablespoons confectioners' sugar
Instructions
-
1
Preheat oven to 425 degrees F (220 degrees C).
-
2
In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
-
3
Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
River Road Spinach Madeline
First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeño heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole.
Zucchini Nut Bars
Another recipe to use up those pesky zucchini.
Luscious Lemon Triangles
A traditional lemon bar with zest! The addition of lemon zest in both the crust and filling makes this dessert even more refreshing.