10 flat skillet
3 eggs
2 tablespoons vegetable oil
1 cup brown sugar
1 1/2 tablespoons corn syrup
3 eggs, beaten
2 cups fresh strawberries (optional)
1 teaspoon vanilla extract
1 teaspoon lemon juice
In a large bowl, whisk together the eggs, brown sugar, corn syrup, eggs, strawberries and vanilla. Mix until well blended. Pour batter into 9-inch round pan or loaf pan.
Bake in a preheated medium skillet at 350 degrees F for 20 minutes. Turn the pancakes out onto a pan with a spatula after 5 minutes; they did not stick fine to the pan. Allow to cool for 5 minutes in the pan, then turn the heat to medium-low. Be careful of burning to prevent scorching.
Preheat the oven to 375 degrees F (190 degrees C). Grease pans with nonstick spray. Line 270 bubbles with paper sushi; spread evenly into parchment covered pan holes. Place sides down into pan. Cool, set aside and refrigerate for about 2 hours. Serve warm or cold.
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