"The Schwartz"

 

This recipe needs a little family history lesson. Paul Frederick Schwartz my wife's grandfather searched his European heritage for a recipe that would be quick, easy, delicious and feed all his grand kids when they were at his Browns lake cottage. This is the "perfect Easter brunch recipe" because of quick prep time, The size of the thing on the table, it serves like pizza and add syrup to eat just like pancakes. People the recipe for the worlds largest pancake hence forth to be known as "The Schwartz" is...

Oven proof Skillet "size is important"
you will need:
flour
milk
eggs
butter
tspn malt powder/syrup (can be omitted)


10" cast iron or a 12" skillet (holds 2-3 qts water)
1/4 cup butter / 3 eggs / 3/4 cup flour & milk

12" or 14" cast iron skillet (holds 3-4 qts water)
1/3 cup butter / 4 eggs / 1 cup flour & milk

To prepare:
preheat oven to 425
dissolve malt in milk
in a mixing bowl beat eggs
beat milk mixture into eggs
add butter to skillet place in preheated 425 oven
beat flour into milk egg mixture
watch closely to see when butter is melted
add flour/egg/milk mixture to pan and place back in oven
bake for 20 - 25 minutes until brown and bubbly
remove and cut like pie and or pizza pie serve with pancake fixins


PS leave the oven light on the shapes and transformations it goes through can be quite interesting for the kids to look at.
aka "dutch baby"