-makes 2 twelve inch cast iron skillets
OR 6 small cast iron skillets
8 oz (1 c) milk
5 oz (1 c) flour
1/4 t salt
4 eggs
Bake in:
4 T coconut oil or tallow or lard (butter burns easily)

-makes 3 twelve inch skillets
12 oz (1 1/2 c) milk
7 1/2 oz (1 1/2 c) flour
1/4 t salt
6 eggs
Bake in:
6 T coconut oil or tallow or lard (butter burns easily)

-makes 5 twelve inch skillets
20 oz (2 1/2 c) milk
12 1/2 oz (2 1/2 c) flour
1/2 t salt
10 eggs
Bake in:
10 T coconut oil or tallow or lard (butter burns easily)

-makes 8 twelve inch skillets
32 oz (4 c) milk
20 oz (4 c) whole wheat pastry flour
1 t salt
16 eggs
Bake in:
1 c coconut oil or tallow or lard (butter burns easily)

~These bake beautifully in 4 1/2 inch skillets. I have 6 skillets that fit on a 2/3 size large sheet pan. 6 skillets are full just right with 4 egg recipe.

Great method for a group:
Whisk all together in gallon pitcher. Let set while you prepare pans and topping. Whisk again a few times as it hydrates into a smooth batter. Preheat oven to 500* (bake at convection roast 450*) Warm two 12 inch cast iron skillets in the oven. Have softened fat ready. Pour just enough batter to generously cover bottom of the hot skillet. Bake on convection 450* 5-8 minutes each batch. Then remove pancakes and put two more into the oven. They will rise beautifully and be crispy but like custard in the middle too. Plan on more than one for a hearty breakfast! With such a short baking time you can enjoy them hot out of the oven for everyone. Serve with powdered sugar and lemon juice.

~These mix easily by whisking the flour into the milk first. Then whisk in salt and eggs. The flour melts right into the milk but won't readily mix if you have the eggs in there.

-makes 1 twelve inch cast iron skillet
4 oz milk
2 1/2 oz flour
1/8 t salt
2 eggs
Bake in:
2 T coconut oil or tallow or lard (butter burns easily and the other fats do not)

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