Egg Pancakes

One of Sarah's go-to recipes for her family, especially when she has a lot of eggs on hand! This recipe is easy and great for quick breakfasts or lunch. Give it a try and see for yourself!

Ingredients

• 12 eggs 
• 1 tsp salt
• 3/4 cup all-purpose flour (or sub other flours as you prefer)
• 3 cups of milk (of choice)

Directions

1. Whisk eggs in large bowl. Add salt and flour, and combine.
   Slowly whisk in the milk.
   Sometimes you will get clumps, that's ok. They will settle out when baking. Cover and refrigerate overnight if possible, or at least 30 minutes.
2. Preheat oven to 350F
3. Line a cookie sheet with parchment paper, so that the parchment has a lip around the sides of the cookie sheet to contain the egg mixture.
4. Pour batter on to parchment
5. Carefully load into the oven.
6. Bake for about 20 min or until the centre is not wobbly. The eggs do puff up in the oven, but will rest once you pull them out of the oven.
7. Cut into squares.
8. Serve immediately sprinkled with brown sugar or other desired toppings.

Watch our YouTube episode all about farm fresh eggs!