I might just call this our breakfast of the summer.....we ate it allllllll the time! It was delicious, easy, eggy, and versatile.....and my kids begged for it about every other day. My favorite thing about it was the 25 minutes of baking time, just perfect to take a quick shower and be ready for the day before breakfast. And mixing it up usually only took about 5 minutes.
2 tablespoons butter
1/2 cup gluten-free flour blend
1/2 cup milk
1/4 t salt
First thing first....preheat your oven to 400 degrees, put the 2 T of butter in an ovenproof skillet, and during the last 3 or so minutes of preheating, slide your skillet in to heat up and melt the butter.
Blend the eggs, flour, milk and salt and pour into the hot buttery pan. (I actually increase the butter to 3 T and the eggs to 4 and I add just a touch more milk and flour. This makes it the perfect size for the kids and I.)
Bake for about 25 minutes, or until the pancake puffs up and turns golden brown. The edges will taste buttery and delicious, almost like a croissant (Or as close as us gluten-free girls get to one!) I like mine served with more butter and homemade plum blueberry jam! The kiddos like syrup. :) Enjoy!