Hi Everybody,
I made these for breakfast.
I didn't do the variations.
I followed the recipe but did not do it in a oven safe skillet used a
round cake pan (think mine is 8 inches). They were wonderful. I almost
forgot put in 1 cup of strawberries and 1/4 cup raspberries.
Original Recipe Yield 1 8-inch pancake
Ingredients
3 large eggs 3/4 cup whole milk 1/2 teaspoon vanilla extract 1/4 cup
white sugar 1/4 teaspoon salt 1/2 cup all-purpose flour 2 tablespoons
unsalted butter 1 cup sliced fresh strawberries
Directions
Preheat an oven to 425 degrees F (220 degrees C).
Place the eggs, milk, vanilla extract, sugar, salt, and flour into a
blender. Pulse until no dry lumps remain in the batter. Melt the butter
in an 8-inch, cast iron skillet over medium-high heat. Pour in the
batter, and drop in the strawberries.
Place the skillet into the oven, and bake until puffed and golden, 20
to 25 minutes. Remove from the oven and serve immediately.
Footnotes
Variations Cinnamon: add 1/2 teaspoon of cinnamon to the batter. Skip
strawberries. Apple: slice 1/2 an apple and cook it on the melted
butter until lightly golden. You may add a pinch of cinnamon to it.
Skip strawberries. Blueberry: use 1/2 cup of blueberries instead of
strawberries. Banana: add 1 sliced banana to the melted butter and cook
it until golden, but still firm. You may add a pinch of cinnamon to it.
Skip strawberries. Chocolate chip: add 1/2 cup of your favorite
chocolate chip to the batter in the skillet. Skip strawberries.
Chocolate: add 1 tablespoon of cocoa to the batter. Plain: skip
strawberries and top baked pancake with a squeeze of lemon juice and
powdered sugar.
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