She would serve it with thick-sliced bacon, and some kind of fruit on the side – cantaloupe wedges, mixed berries, etc. Add some fresh-squeezed orange juice and hot coffee and there’s just nothing better!
3 T butter
1 c flour
1 c evaporated milk
1/2 t salt
8 lemon wedges
Dish of powdered sugar, for dusting (approx. 2T per person)
Melt butter in a 10 – 12″ oven-proof skillet. Beat eggs in a mixing bowl for a minute or two, then add in milk and beat some more. Stir in the flour and beat again. All this beating makes for a fluffy finished pancake; skip it and yours will be dense and heavy.
Pour egg mixture into skillet and cook over medium heat until the bottom of the pancake turns golden brown. Be careful not to cook it too long or the pancake will get tough. Loosen the pancake from the bottom of the pan and make an X through the middle with a butter knife.
Put in a 350° oven and bake 12 – 15 minutes until puffed and golden brown. (Even if it doesn’t puff, it’s still done when it’s golden brown on top)
Serve immediately with lemon wedges and powdered sugar.