On Sunday mornings, I typically keep breakfast and meals simple.  A dear friend of mine from college gave me this recipe.  She went back to culinary school and cooks delicious recipes! Years ago, while in middle school, a friend of mine from swim team shared a similar recipe like this one for Mother’s Day.  I baked something like this when I was 13 for my mother’s breakfast to celebrate her day.

3 Tbsp. butter

3 large eggs

3/4 cups milk

1/2- 1 tsp. vanilla

1/2 cup flour

2 Tbsp. sugar

1/8 tsp. Himalayan salt

*We use organic whenever possible

Directions:  Melt the butter in a 10 inch oven proof frying pan over low heat.  Remove from heat.  In a large bowl beat the eggs until white and fluffy.  Beat in milk, blend in flour, vanilla, sugar, and salt.  I use a whisk in a stainless mixing bowl.  Pour batter in prepared pan and bake at 425 degrees F until lightly browned about 18-20 minutes.  The pancake will be puffy.  When cooled it will deflate, but will have a custard like texture in the middle.  We topped ours with fresh organic strawberries and blueberries with home made lemon curd using Allrecipes’ recipe. *At this time of year we will use thawed frozen fruit.