I am going to cheat a bit today with my recipe and let you know you can get the original over at Smitten Kitchen.  My husband compares these to french toast from the oven.

I have doubled the recipe and, since I don’t have cut little individual cup containers to bake them in, I put them in two large cast iron skillets.

To keep the pancakes from sticking, I put in softened butter and spread thickly over the entire surface with a paper towel.

Two pans of yumminess ready for the oven.

Fresh from the oven!

Variations:  You can also add flavored extracts.  Vanilla is good, but don’t forget chocolate or almond!

Powdered sugar and some syrup and your family will beg you to make this every weekend!

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