French Pancake – a delicious recipe with eggs, milk, flour, sweet butter, powdered sugar, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 450u00b0.
2
Place heavy 10-inch or 12-inch skillet (cast-iron is best) in oven and heat until very hot.
3
In small mixing bowl put 2 large or 3 medium eggs and whisk until lemon colored.
4
Add 1/2 cup milk and 1/2 cup flour.
5
Whisk until blended. Cube (1/2-inch) 5 tablespoons very cold sweet butter.
6
Remove skillet; add butter to hot skillet.
7
Wait 5 to 6 seconds, until butter melts (can be slightly lumpy).
8
Quickly add batter to skillet and put back in oven.
9
Leave 15 minutes.
10
When crisp, remove from oven and sprinkle with 2 to 3 tablespoons powdered sugar; put back in oven until sugar glazes slightly (about 2 minutes).
11
Remove from oven; squeeze juice of 1 lemon over pancake. Slice and serve with fresh berries, honey or just plain.
12
(Don't panic when pancake sides rise above the skillet 3 to 4 inches.)
518
kcal
Calories
20
g
Fat
75
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large eggs or 3 medium, 1/2 c. milk, 1/2 c. flour, 5 Tbsp. sweet butter (cold), and more.
Yes, French Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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