No-Flip Oven Pancakes

Yield: 4 servings
Prep: 5 Min Bake:15-20 min.

3 eggs
1/2 C. Flour
1/2 tsp. salt
1/2 C. Milk
2 T. Butter, melted
Sugar
1T. Butter, melted
Beat eggs until well blended. Slowly add Flour, beating constantly. Stir in Salt, Milk, 2 T. Melted Butter. Pour batter into greased 9 inch square pan. Bake at 400 degrees F. for 15-20 min. or until pancake is light brown and puffy. Remove from over and quickly sprinkle with Sugar. Then drizzle 1 T. melted butter over top of that.

My Note: Double this to make a 9x13 pan.
Make sure your kids are close by when we bring this out of the oven. It has lots of bubbles and hills and I know that is my kids favorite part.

Buttermilk Scones

1 pint Warmed Buttermilk
1 T. Yeast
1 T. Sugar
2 eggs, beaten
3 T. Oil
3/4 tsp. Salt
4 C. Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda

Dissolve Yeast in 1/2 C. of the Buttermilk.
Mix together the rest of the Buttermilk, Yeast mixture, Sugar, Eggs, Oil, and Salt. Then add Flour, Baking Powder, and Baking Soda. Mix Well. The dough will be soft and sticky.
Let raise until double.
Stir down and refrigerate until ready to use. Can be kept up to 2 weeks.
When ready to use: Roll out on floured board a little less than 1/2 inch thick.
Cut into strips and fry in hot oil, turning once, until golden brown.

My Note: These are really good with honey butter, or jam. Also good is powdered sugar, or even just butter. Be creative and have fun.