Ingredients
- 3 large eggs
- 6 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 6 tablespoons milk
- 1 tsp. vanilla
- 3 tablespoons butter or margarine
- 1 c. diced ham, optional
- Powdered sugar
Preparation
Step 1
In a blender or food processor, whirl eggs with flour, granulated sugar, milk and vanilla until smoothly mixed, scraping down sides of container several times. If made ahead, mixture can be covered and chilled overnight; stir before baking.
2
Put butter into a 10- to 12-inch frying pan that can go into the oven. Set pan in a 425°oven on a rack placed slightly above center.
3
Let butter melt; it takes about 4 minutes.
4
If using ham, stir into batter.
5
Tilt pan to coat bottom with butter, then quickly pour in the batter.
6
Bake until pancake puffs at edges (it may also puff irregularly in the center) and is golden brown, about 15 minutes.
7
Working quickly, cut into 6 wedges and transfer to plates, using a wide spatula; the wedges may deflate somewhat after cutting.
8
Sprinkle wedges liberally with powdered sugar.