1/2 cup of all-purpose flour, sifted
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt

Preheat oven to 450F. If you have a convection oven, set it at 425F – the pancakes rise even higher on the convection setting.

Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt and sugar. Gradually add flour to egg mixture, a spoonful at a time. Have your child help you by spooning the flour in while you whisk by hand. Make sure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.

Lightly spray a 9” -11” oven-safe skillet with cooking spray. Pour batter in the skillet. Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. It’s fun to turn on the oven light and watch the pancake form!

Note:
Try experimenting with different pans and skillets – just as long as you use something at least 9” wide and oven-safe. You could also divide the batter into two smaller pans and have them bake side by side and see which one rises higher.

Just make sure that your oven rack is in the middle position or lower. Top with fruit granola, yogurt, powdered sugar, syrup, toasted almonds or fruit butters. Drizzle with caramel, chocolate syrup, honey or maple syrup.

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