We love the 12 inch Pre-Seasoned Lodge cast iron skillet

Dutch Pancake

This recipe is from Pam Jacobson, our nieces Debbie and Denise's mother. 

Pan Size 2-3 quarts

• ¼ cup butter
  
• 3 eggs
  
• ¾ cup milk
  
• ¾ cup flour
  

Pan Size 3-4 quarts

• 1/3  cup butter
  
• 4 eggs
  
• 1 cup milk
  
• 1 cup flour
  

Pan Size 4- 4 ½ quarts

• 1/2 cup butter
  
• 5 eggs
  
• 1 ¼ cup milk
  
• 1 ¼ cup flour
  

Pan Size 4 ½ - 5 quarts

• 1/2 cup butter
  
• 6 eggs
  
• 1 ½  cup milk
  
• 1 ½  cup flour
  

Preheat oven to 425’.  Melt butter in fry pan.  Mix remaining ingredients in blender or with electric mixer.  Pour batter into fry pan with melted butter.  Bake in 425’ oven 20-25 minutes or until crispy around edges.  Serve with butter and syrup or fresh fruit and a sprinkle of powder sugar.