| Pan Size | Butter | Eggs | Milk and Flour |
| 2 – 3 qt. | 1/4 c. | 3 | 3/4 cup each |
| 3/4 qt. | 1/3 c. | 4 | 1 cup each |
| 4 – 4.5 qt. | 1/2 c. | 5 | 1 1/4 cup each |
| 4.5 qt. | 1/2 c. | 6 | 1 1/2 cup each |
Preheat oven to 425’
Place butter in cast iron skillet, place in hot oven.
While butter melts, mix batter quickly, put Eggs in blender to whirl at high speed for 1 minute. With motor running….gradually pour in the milk, then slowly add flour….continue whirling for 30 seconds.
Remove hot pan from oven, pour in batter. Return pan to oven, bake till pancake is puffy and well browned.
Serve with powdered sugar with lemon juice squeezed over the top. Any number of other toppings yummy on this.
When you have a bountiful harvest of garden-fresh pumpkins, the possibilities are nearly endless. From classic pumpkin pies to savory curries, there’s no shortage of ways to put your homegrown pumpkins to good use.
With these fun and creative ideas, you’ll no longer be wondering what to do with all that pumpkin goodness. Embrace the season, indulge in delightful pumpkin recipes, and let your creativity shine through various DIY projects.
When we hear about long-term food storage, images of doomsday preppers and survivalists often come to mind. However, having a well-stocked pantry goes beyond preparing for the apocalypse. It can be a practical and sensible approach to cope with unexpected events such as economic downturns, inflation, job loss, or even a pandemic. Here are some reasons why long-term food storage is a wise investment for anyone, not just the preppers.
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