Serving Size: 6
6 tablespoons butter
1 ½ cups milk, 1% low-fat
1 ½ cups all-purpose flour
Put all butter in a large, shallow pan (4 1/2- to 5-quart); set pan in a 425° oven. Then mix batter quickly while the butter melts.
In a blender or food processor whirl the eggs for 1 minute on high speed. With the motor running, pour in milk; then add the flour, a spoonful at a time. When all is added, whirl 30 seconds more.
Remove the pan from the oven. Quickly pour all the batter into the hot pan. Return to oven and back until puffy and well browned – 20 to 25 minutes. Dust with ground nutmeg. Offer choice of toppings.
Serving Ideas: Squeeze fresh lemon on top, sprinkle powdered sugar on pancake. Serve with a bowl of fresh strawberries and blueberries, or any fresh fruit in season.
NOTES: To bake 2 smaller pancakes at once, use 2 shallow pans each 2-3 quarts.