Middle Son feted us with one of his famous oven pancakes on the weekend, his two-  and four-year-old now are  part of the family audience that enjoys watching the process.  It was delicious.  I had not made one for ages and was motivated to do so.  He doubled his recipe and produced a large confection.  I cut down my recipe.

Oven 450 degrees

Beat three eggs until light and frothy;  add 1/4 tsp salt, 1/2 c flour , 1/2 c milk and beat until smooth.  I used whole wheat flour and soy milk and a hand egg beater. 

Heat some butter in an 8 inch cast iron skillet on top of stove, spread around bottom and up sides of pan, pour batter into this. (photo)  Pop into oven. 

Bake for about 15-20 minutes until puffed and golden. Then lower temp to 350 and give it an extra five minutes.

While it was baking I cooked some brown mushrooms in butter and then added a handful of brown olives.  

Here the pancake has relaxed before the savoury topping was added; normally it would have been added as soon as pancake came from oven and served immediately; normally I do not decide at last moment to photograph a meal and then go in search of the camera.

It was delicious.