|
|
Instructions |
|
|
|
Place 3 T oil in bottom of skillet and place in oven as it heats. Preheat oven to 425 degrees.
|
|
|
|
Add ingredients in order. Blending each one as it is added.
Add milk last. You will add and stir until the consistency of cake batter.
|
|
|
|
When oven is heated, remove hot skillet with care and pour the oil into the batter and stir immediately.
Pour batter into skillet while it is still piping hot to obtain a crispy crust on bottom.
|
|
|
|
Bake until golden brown on top.
Let stand for 2 mins after removal from oven.
Shake pan to loosen and remove cake onto plate.
Serve hot with lots of butter.
Note...this can be made into large or small batches depending on the size of the part that is used. All parts must be equal for it to work. If the batch gets larger than normal, remember to add eggs accordingly.
|
|
|
| Serving
Suggestions |
|
|
This recipe can be made small with ea part being a tablespoon or large with scoops. As long as they are all the same measure it will work.
|
|
|
Originally Submitted
3/30/2010
|
