Instructions: Preheat the oven to 435 degrees. Heat 2 9-inch cast iron skillets or heavy cake pans (I use a big cast iron skillet) (you need sturdy pans that can hold and conduct heat)

Mix the flour, sugar and salt. Add the milk and eggs, blending only until well combined, scraping down the sides of the bowl with a spatula.

Take the pans from the oven. in each pan, put 2 tablespoons of butter. Swirl to coat with butter as it melts.

Divide the pancake batter equally between the pans, pouring it in quickly. Immediately return the pans to the oven. bake until golden brown and puffy, about 25 minutes. (Dont worry if the pancakes start to sink as soon as they are removed from the oven - thats normal)

Sprinkle with the powdered sugar and serve immediately, in wedges.

Serves 4-6.

I like this recipe for times when we have an overnight guest and Im making breakfast, which I dont do that often - this allows me time to make eggs, bacon or any other breakfasty kind of food while the pancake bakes...

NOTES : my dear hubby pointed out to me that this recipe tastes similar to popovers & I think hes right - its not for bread, though, but maybe you might enjoy it anyway... it came from the newspaper and again there is no author given for it Im so sorry that that newspaper went out of business in our area).... anyway, here goes..

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