Today I have a guest blogger; my husband Oscar:
First off, this is more related to popovers than pancakes, but is so easy I love it. It actually eats more like french toast, but so much simpler than dipping bread in egg mixture.
Preheat oven to 450 degrees. Put 1 Tbsp butter substitute in a 10 inch pie plate (9 inch will work but take longer to cook).
1/2 c milk, milk substitute, or water (We use Almond milk with excellent results)
1/4 tsp salt ( can reduce to 1/8, do not skip entirely )
1/2 cup flour ( I measure then sift this in, but it works OK without )
Put pie plate in oven on middle or high rack until butter melts. Watch it or check frequently, as this is usually less than 1 minute.
Pull out oven rack, pick up pan to slosh butter around to coat bottom of dish and at least halfway up the side, then pour batter directly into hot pie dish.
Push oven rack back in and close oven.
Bake for 15-25 minutes.
The edges should be a golden to medium brown with flecks of dark brown or black.
The middle should be "set" but may look a bit undercooked if the butter ended up inside the rim.
The edges and sometimes parts of the middle will pop up, sometimes as high as 4-5 inches.
Feeds 2-4 if it isn't the only part of breakfast. You can treat it as a sweet breakfast with butter and syrup or fruit, or you can treat it as a savory meal adding meat and/or veggies.
Use 6 eggs, 1 c "milk", 1/2 tsp salt, and 1 c flour. Use 2 Tbsp of butter substitute in a 13 x 9 pan.
I find the Double Batch cooks slightly faster, so be sure to start checking after 12 minutes.
(Anal-Retentive chef note: I mix the flour in with the rubber spatula I will use to move the batter to the cooking dish, then mix the lumps of flour in with an egg beater. The dish cooks just fine without this, but I do it anyway)