1 c. milk
1 c. flour
2 tsp. sugar
1 tsp. salt
2 tsp. lemon juice
2 Tbs. maple syrup
3 Tbs. butter
1/4 c. bacon bits
1/4 c. shredded reduced fat cheddar cheese
Preheat the oven to 425 degrees. In a large bowl, whisk the eggs and milk together. Add in the flour, white sugar, lemon juice, maple syrup and salt and whisk until combined. Melt the butter in the 12-inch cast iron skillet while the oven is preheating.
Add the batter to the skillet and sprinkle the top with the bacon bits and shredded cheese. Bake in the oven for 20-25 minutes until the top is golden brown and the edges curl.
It looks absolutely crazy when it comes out the oven, but don't worry, as it cools down it deflates and forms into the perfect, massive pancake!
I topped mine with some scrambled Egg Beater's and it made the perfect breakfast! (Or lunch or dinner if you are anything like me....)