No-Flip Oven Pancake
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Toasted sliced almonds||2 Tablespoon|
|Butter||1 Tablespoon, melted|
|Lemon juice||1 Tablespoon|
Beat eggs till well blended.
Slowly add flour, beating constantly.
Stir in salt, milk, and the 2 tablespoons melted butter.
Grease 10 inch skillet (handle must be removable or oven proof).
Pour batter into cool skillet.
Bake in a hot oven (400Â°) for 15 minutes or till pancake is browned and puffy.
Remove from oven; quickly sprinkle with the sugar and toasted almonds.
Combine the remaining tablespoon melted butter and the lemon juice; quickly drizzle over all.
Serve pancake immediately.