Dutch Egg Pancakes

Since this morning felt like a Sunday, my Mom and I decided we wanted brunch instead of breakfast...so I went scouring through the fridge to see what I had.  Thick cut bacon...check!  Eggs...check!  Whole milk (left over from Christmas baking/cooking)...check!  Yummy Dutch Pancake for brunch!

This is an old family recipe my cousin, Eileen used to make when she would come to visit us from Memphis when we were all younger.  I finally conned her into giving me this recipe, so now I can make it whenever I have a craving.  I prefer to serve this with some yummy maple syrup, but it is also good with sour cream and a little brown sugar sprinkled on top.  De-Lish!  (Note: next time I will remember to snap a photo).  Enjoy :D

Dutch Egg Pancake 
Yields 4 to 6 servings

Ingredients:
4 Tablespoons butter, melted
6 Large egg, whole
1 Cup flour, all-purpose
1 Cup milk, whole
1 Teaspoon salt

Directions:
Melt butter in a heavy iron (or other oven-safe) skillet in a 425-degree oven.

Beat eggs vigorously for 30 seconds. Beat in flour gradually. Mix in milk and salt.

Tip heated pan to coat with butter. Pour in batter and bake 20 minutes.

Lower temperature to 300 degrees and bake 5 minutes.

Cut into wedges and serve with warmed maple syrup, or sour cream and a little brown sugar.