Pancake:
3 T butter (salted)
7 eggs
1/4 c cream (or use 1 1/2 c milk, no water, and 4 T butter)
1 1/4 c warm water
1 1/2 c flour
1/4 t salt
Melt butter in a large (12″ cast iron skillet) in an oven preheating to 375 degrees. Mix eggs, flour, and milk and pour into the sizzling butter. Bake for 30-40 minutes until golden brown. Serve at once under jam, crushed canned peaches, powdered sugar with lemon juice, applesauce with dash of cinnamon, or fresh strawberries with whipped cream.
[ if center doesn’t puff, try heating middle on stove over low flame for a minute or 2]
Prior recipe (Large – 9×12 + 8×8: 8 eggs, 2 c milk, 2 c flour, 8 T butter; Small – 9×13: 6 eggs, 1 c milk, 1 c flour, 2 T butter)
Sauce:
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.