1/2 unbleached all-purpose flour
1/2 cup milk
2 eggs
1/2 stick of butter
2 tablespoons sugar
1/2 of a lemon Honey, jam or marmalade
Preheat oven to 425 F. In mixing bowl combine the flour, milk and eggs. Beet lightly, leaving the batter slightly lumpy. In a 12 x 8-inch au gratin dish, 12-inch round skillet or a 12-inch pie pan heat the butter until very hot. Pour in the batter. Place the dish in the hot oven and bake for 20 minutes, or until pancake is puffed all around sides of dish and golden brown. Remove from oven and sprinkle with sugar and juice of the 1/2 lemon. Return to oven for 2 to 3 minutes, or until pancake is glazed. Serve immediately with honey, jam or marmalade.
