This is not your everyday pancake. The recipe makes a generous (10-12 inch, depending on pan size) cake for dessert, or a change of pace breakfast. Unlike the usual type of pancake, this one is actually baked in the oven rather than fried on top of the stove, so be sure the skillet you use is oven-proof.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

If you don't like the suggested toppings, feel free to substitute others more to your preferences.

Pancake

• 1/4 cup light or dark raisins
• Sweet wine, brandy, or water
• 3 eggs
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 3 tablespoons flour
• 6 tablespoons milk or cream
• 1 - 2 tablespoons butter, melted

Toppings

• 1/4 cup sliced almonds
• Sugar
• Cinnamon sugar
• Unsweetened whipped cream
• Chilled tart applesauce

Oven: 450/375 degrees

Heat the raisins in the wine, brandy, or water. Let stand ten minutes, then drain well.

In a mixing bowl, with a whisk or rotary beater, beat the eggs, salt and nutmeg until blended. Add the flour, a third at a time, and beat after each addition just until the mixture is smooth. Do not overbeat.

Add half the milk at a time, beating slightly after each addition. Lightly beat in the butter. Pour into a well-buttered heavy ten - twelve inch skillet. Sprinkle with the raisins and almonds. Bake at 450 degrees for eight minutes. Reduce the heat to 375 degrees and bake eight minutes more, or until the cake puffs up the side of the pan.

Remove from the oven and serve immediately, cut in wedges, with the sugars, whipped cream, almonds and applesauce available as toppings in separate dishes. Serves four.

Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at Great Recipes Weekly. Visit today and jazz up your cooking.

Article Source: EzineArticles.com

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