Ingredients
1/2
cup Gold Medal™ all-purpose flour, sifted
3
eggs
1/2
cup milk
2
tablespoons melted butter
1
tablespoon sugar
1/4
teaspoon of salt
fresh fruit of your choice, cut into bite-sized pieces
whipped cream
Preparation
Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
Lightly spray a 9"-11" oven-safe skillet with cooking spray.
Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.
