2As oven preheats, put the butter in an ungreased 9×13 inch baking dish and place in oven until just melted.
3Place the eggs, milk, flour, salt, and vanilla in a blender. Cover and process until smooth. Pour batter into hot baking dish over melted butter. Bake for 20-25 minutes or until edges are golden brown and puffy.
4Remove from oven and dust pancake with copious amounts of confectioner’s sugar and finish with apricot jam and salted cream. Enjoy!
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