Big Finn

1. 1

   Garnish:

2. 2

   Powdered sugar.

3. 3

   Serve with.

4. 4

   Lemon wedges.

5. 5

   Buttermaple syrup.

6. 6

   Preheat oven to 475 degrees F.

7. 7

   Beat eggs with electric mixer until well mixed.

8. 8

   Add milk, cream, sugar, salt and vanilla and mix until sugar is dissolved.

9. 9

   Add sifted flour and mix until smooth.

10. 10

    Let batter rest 10 minutes.

11. 11

    Melt butter in oven proof skillet, swirl pan to coat bottom evenly with butter.

12. 12

    Pour batter into pan.

13. 13

    Bake in oven for 14-16 minutes or until golden brown with dark brown around the edges.

14. 14

    Remove the pancake from the oven and rest for about a minute.

15. 15

    Loosen pancake from edges of pan with a spatula.

16. 16

    Slide pancake onto a plate.

17. 17

    Dust with powdered sugar and serve with lemon wedges, butter and syrup.

18. 18

    Note: You can substitute 2/3 cup half and half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.