Pancake "Hurray"
This is really called pancake soufflé, but my brother and I always called it pancake hurray as kids, and the name stuck. The whole thing is cooked in a large baking dish and puffs up to become a pillowy, crispy-on-the-edges soufflé that is better than pancakes (in my opinion).
Since this recipe calls for eggs, butter, and milk, be sure to consult the Food Label Guide on this site in order to source sustainable animal products.
4 eggs
1 cup milk
1 cup flour
¼ cup butter
Maple syrup, to serve
Heat the oven to 400. Place the butter in a large baking dish (I use the pyrex 15 x 10 inch casserole dish), and put it in the warming oven.
Meanwhile, whisk the eggs, then add the milk, then the flour. Once the butter is sizzling, take the pan out of the oven. Pour in the batter, then return the pan to the oven. Begin checking the soufflé at around 10 minutes. It is done when the edges have become brown and the whole thing has puffed up (there should be beautiful bubbles in the middle). Serve warm with maple syrup.