How to make it

  • 1. Preheat oven to 475 degrees F.
  • 2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
  • 3. Coat the bottom of a 9- or 10-inch oven-safe skillet (cast iron is best) with melted butter. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate. Dust with powdered sugar, and serve with lemon wedges, butter and syrup on the side.
  • Makes 1 large pancake.
  • Tidbits: You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.

Reviews & Comments 2

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  • elgourmand 5 years ago
    Great yarn & great pancake. RJ
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  • jett2whit 5 years ago
    Yum! That would've make a perfect birthday breakfast this morning ;-)
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