This puffed egg pancake is wonderful with a side of ham. I usually make it for guests and it always gets rave reviews. Recipe can easily be halved, put in an 8x8 or 9x9 pan, and then will serve 2-3 depending on how hungry you are.
I serve with sliced fruit, usually strawberries, and whipped cream. But, below I am posting an alternate recipe along with an apple topping.
Preheat oven to 400 degrees
1 tsp salt
1/2 c. sugar
3/4 c. flour
Add slowly while beating: 2 1/2 c. milk
Put butter the size of an egg into a 9x13 pan and melt. (I use a glass pan.) Pour butter into batter and then patter into pan (or you could just spray the pan and then add the melted butter to the batter I guess).
Bake 1/2 hour.
Serve right away (it will deflate). Top with fruit and whipped cream that are on the side. Enjoy!
Below I am also posting an alternative puffed oven pancake recipe from Great Cooking for Two. This version is heaver/thicker as it doesn't use as many eggs or as much milk. It's still good and is for 2 people.
Spray 8 1/2" pie pan with non-stick spay
Heat oven to 400 degrees.
1/3 c flour
1/3 c milk
dash of salt.
Put batter into pan and bake for 25 min. Serve right away.
Spiced Apple Sauce (for 2 people):
1 med to large apple, thinly sliced
1 T raisins (optional)
2 T butter
2 T brown sugar
2 T apple juice, apple cider or water
2 T half-and-half, light cream or milk
1 T apple brandy or orange juice
1/4 tsp ground cinnamon or apple pie spice
2 T chopped nuts (optional)
In medium saucepan cook apple, raisins and butter until apples are almost tender, stirring frequently. Add brown sugar, apple juice (or cider or water), half-and-half (or milk), apple brandy (or orange juice), and cinnamon (or other spice). Bring to a boil. Reduce heat and simmer for 2 min. Stir in nuts.
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