AUNT EDITH’S BAKED PANCAKE

My aunt made a mighty breakfast that revolved around what we called the Big Pancake. I always enjoyed watching as she poured the batter into her huge iron skillet and then baked the confection to perfection in the oven.

—Marion Kirst, Troy, MI

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Prep: 15 min. • Bake: 20 min. • Makes: 6 servings

3 large eggs

¹/₂ teaspoon salt

¹/₂ cup all-purpose flour

¹/₂ cup milk

2 tablespoons butter, softened

Confectioners’ sugar

Lemon wedges

In a bowl, beat the eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. Bake at 450° for 15 minutes. Reduce heat to 350° and bake 5 minutes more or until set. Remove pancake from skillet and place on a large hot platter. Dust with confectioners’ sugar and garnish with lemon. Serve immediately.

HOW TO REMOVE RUST FROM CAST IRON

• If your cast-iron skillet has only a small amount of rust, dampen a paper towel with cooking oil and wipe the rust away. Once the rust is gone, wipe the entire surface again with fresh oil and then reseason the pan. (Go here for reseasoning instructions.)

• To remove more than just a little rust, get the pan wet, add dish soap, then scrub with steel wool or a stiff scrubbing sponge. Work in small circles, focusing on the rustiest parts first, until you see the original black iron emerge. Rinse off the copper-brown suds in the sink.

• Make sure the skillet is clean by scrubbing again, this time with a softer soapy sponge. Dry the skillet with a clean dishrag. To dry the pan completely, place it on the stove and turn on the heat for a few minutes. When the pan is dry, reseason it.