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1
Preheat oven to 400 degrees F. When the oven temperature reaches about 300 degrees F, place an 8- or 9-inch cake pan or 10-inch pie plate in the oven with the butter in it.
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2
The butter should melt, but not brown, while the oven finishes heating.
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3
Place the eggs, f lour, milk, salt, sugar and vanilla (if using) in the carafe of a blender.
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Fix the cover in place and blend on high, stopping to scrape down the sides if necessary, until the mixture is smooth and even.
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When the oven is fully heated, and the butter is fully melted, pull the oven rack out far enough to work safely and pour the batter into the hot pan.
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Push the rack carefully back into the oven and bake for 30-40 minutes, or until the oven pancake has puffed quite high and is a deep golden brown.
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7
You can test the doneness by quickly inserting a butter knife in the center of the oven pancake.
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If the knife comes out clean, the pancake is done.
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Remove the pan from the oven, cut immediately (it will deflate some, so dont worry!)
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and serve topped as desired.
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Here are some topping ideas:
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If you add the sugar to the batter below are good toppings...
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* Powdered sugar and a squeeze of lemon juice * A handful of fresh or frozen berries * A sprinkle of brown sugar and drizzle of maple syrup * A dollop of fruit jam * Apples sauteed in butter and caramel sauce (oh help.)
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* A dollop or five of sweetened whipped cream
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If you omit the sugar...
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* Sausage gravy and chopped green onions * Beef or venison stew * Gravy
