Giant Sunday Pancakes

3 lg. eggs
1/2 cup sugar
6 tbsp. butter, melted
1-1/2 cups all-purpose flour
1 cup milk
1 tbsp. baking powder
1/4 tsp. salt
Butter
Warm maple syrup

Directions:

Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. Add flour alternately with milk in 3 additions, whisking to blend after each addition. Whisk in baking powder and salt. Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. Transfer to large baking sheet. Place in oven to keep warm. Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. Serve with syrup.

User Reviews:

Delicious. I used vegetable oil to cook the pancakes rather than butter because the butter smokes at such a low temperature. This recipe is wonderful; I tried the kahlua also, and the pancakes tasted like there was syrup in the batter!

submitted by brener on December 02, 2006

The fluffiest pancakes! I added in one very ripe mashed banana, Kalhua and cinnamon. Very good!!

submitted by maritimer-jo on December 09, 2005

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