Country-style Pancake

Pancakes, who doesn't love a good, old-fashioned pancake? I know I do and when the weather turns a bit cold I run for this family favorite!

This pancake I remember from childhood, when my great-grandmother would make these when she visited us. More like a souffle than your typical american-style pancake, it will not only bring smiles to the faces of those who eat this, but will certainly take the chill off of any day old man winter can throw at us.

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Pancake (country-style) with cinnamon and nutmeg

Printable version of this Pancake recipe (word doc).

Serves 2


2 ea eggs
½ cup flour
¼ cup half and half
¼ cup water
1/8 teaspoon cinnamon
2 big pinches nutmeg
Pinch sea salt
2 tablespoons butter
1 8in crepe pan

Caramel apple sauce, see easy caramel sauce recipe.


1. Preheat over to 400°f.
2. Whisk together the eggs, flour, half and half, water, cinnamon, nutmeg and the salt.
3. Rest batter for 10 minutes.
4. Place 1 tablespoon of the butter in the crepe pan and heat over high flame. Pour half of the batter into the pan, spreading the batter evenly.
5. Place the pan into the preheated oven and bake 10 minutes or until the pancake has risen and is browned.
6. Remove from the oven, plate and top with the apple caramel sauce and powdered sugar.

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