Sunday, June 24, 2007

Saturday Morning Puff Pancake

This recipe is so great. Easy, tasty and helps season your cast iron pans! I vary the recipe all the time—add a little sugar, pumpkin pie spice or Chinese Five Spice... nutmeg, vanilla, almond—you get the picture. Delicious topped with fresh fruit, nuts, cream, yogurt or made savory with cheese and ham, etc.

Saturday Morning Puff Pancake
2 eggs
1/2 cup flour
1/2 cup milk
dash of salt
2 Tbsp. butter

Heat the oven to 450F and put a large cast-iron skillet in to heat. In a bowl, beat the eggs, flour, milk, and salt together. It's important to mix all the ingredients together at once, otherwise your pancakewon't puff. The more air you beat into the batter, the higher it will rise in the oven.

When the oven is hot, toss the butter into the hot skillet and let it melt. Pour the batter into the skillet and return it to the oven. Bake for 12 to 15 minutes, or until the pancake is puffed and golden. Cut it in half and serve immediately with warm maple syrup, or whatever else strikes your fancy.

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