5 large or extra-large eggs
1 cup of milk (more fat the better… I actually used some heavy cream mixed in with my milk)
1 cup of all-purpose flour
1 tsp vanilla
4 tablespoons butter
-Preheat your oven to 375-degrees.
-Place butter in a 9×13 dish and put the dish with butter in the oven while it is heating. Make sure the butter does not burn. Pull out once it’s melted.
-While your butter is melting place rest of ingredients in a blender. For easier mixing, put the liquids in first. Blend until all of the flour is incorporated. You may have to pull out a spatula to scrape down the sides.
– With the melted butter in the pan, pour the flour mixture into the pan.
– Bake for 15-20 minutes. (17 or 18 minutes is usually the perfect time)
– When the pancake is done, it’s sides will have risen high out of the dish and the middle will be slightly puffy. If it is completely flat in the middle you may want to give it another minute or two to be sure it is done.
*We served these pancakes with syrup and powdered sugar. I think nutella, fruit, or preserves would be tasty as well!
Source: MADE (aka… one of my favorite blogs to follow!)