I think this was from the March 2001
Cooking Light, but as I tore out the recipe I'm not positive what cooking journal it was from. It is really yummy and easy. Fresh-squeezed juice and bacon make it perfect.
TURN ON OVEN FIRST: 425 degrees (the oven needs to be ready to go as the rest of this takes no time at all)
Mix until wet:
1/2 cup flour (lightly filled....)
2 Tbsp sugar
1/4 teaspoon salt
1/2 cup nonfat milk (probably any kind would work)
1 egg
1 egg white
Melt in cast-iron skillet:
1 Tbsp butter
Add batter. Cook on med-low 1 minute. DO NOT STIR.
Put skillet into oven for about 18 minutes.
Serve with butter, confectioner's sugar, fruit, syrup, whatever...