Puffed Oven Pancake

by Nancy Ballein

6 eggs, slightly beaten
1 c. all-purpose flour
1 c. milk
3 Tb. butter, melted pinch salt
maple or fruit syrup
or confectioners sugar
or cut-up fruit for topping

Preheat oven to 450°. Generously grease a 13 x 9 x 2″ baking dish. Mix together eggs and flour in a medium sized bowl. Add the milk, butter and salt. Mix the ingredients well. Pour the batter into the prepared dish. Bake the pancake in the preheated hot oven for 15 to 20 minutes or until it’s puffed. Cut the pancake into 4 servings. Serve it with maple or fruit syrup, confectioners sugar, and/or cut-up fresh fruit, if you wish.