I will never make hotcakes again

This last week has seen us doing the breakfast as dinner thing twice. Both times we made the same thing. Some friends introduced us the baked pancakes on the first evening and Barry and I loved them so much we had to make them again this weekend. This has to be the easiest breakfast pastry ever. There is no long list of ingredients to deal, slaving over the stove making cakes one at a time or getting all icky with the eggwash for french toast.

The baked pancakes end up tasting halfway between and regular hotcake and french toast. They and slightly spongy but lite and crisp. A super easy and super tasty breakfast treat.

Find an oven safe pan with ~3" walls. Place a dab of butter inside and then place in oven. Set oven to 450F and let the preheat melt the butter in the pan. When it is almost ready do the following:

3/4 cup milk
3 eggs
3/4 cup flour

Whisk the eggs and milk together incorporating as much air as possible. An immersion blender works great but you will still have lovely results with just a whisk. Once the eggs and milk are ready add in the flour. You want the flour just incorporated. Don't mix too much.

Pull the buttery pan out of the oven and give it a swirl so that the butter is coating everything. Pour in your batter. Place in oven for 11 to 15 minutes waiting for the pancake to poof and the top to become golden brown.

When ready pull it out, dress with your topping of choice and slice into pieces for serving.

That means only three dishes to clean and you have a very fancy dish without all the fancy cleanup. Also, no drips on the counter. Oh how I hate getting drippy's on the counter.