Another winner from the La Leche League cookbook Whole Foods for the Whole Family. This morning I made this for Peter. It is super easy, super quick, and can easily be doctored up for company. Oh yeah, and it tastes pretty good, too!
Puffed Oven Pancake
3 T butter
6 eggs
1 1/2 c milk
1 1/2 c flour
Optional Additions:
1 t vanilla
3/4 t salt
dash of ground nutmeg
1/4 t cinnamon
Preheat oven to 450. Melt butter in 5 quart baking dish or any pan with 3 inch sides. Process eggs in blender for 1 minute; add milk, flour and optional ingredients. Process for 30 seconds. Pour batter into heated baking dish. Bake for 10 minutes; reduce temperature to 350 and bake for 10 minutes longer - or until puffed and edges are browned.
*Recipe may be reduced using 1 egg, 1/4 c milk, 1/4 c flour, and 1/2 T butter per person.
Also to fancy it up - arrange fruit slices (apples, strawberries, peaches, etc.) or berries in baking dish before pouring in the batter. Sprinkle with cinnamon-sugar before the end of baking, if desired.
Serve piping hot with syrup. Other suggestions: sugar and lemon juice, fresh fruit jam, or honey.
*I recommend that you do reduce this recipe as needed because just from looking at my leftovers I don't think they'd be very good. Also, I'm tempted to title this recipe Puffed Oven Egg-Pancake - because there is definitely an eggy taste to it. But it's still quite good - and SO easy.
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