Last year, I learned how to make puff pancakes: faster, easier, and higher-protein than regular pancakes. I found the recipe in an old issue of Quick Cooking; here it is, converted to my recipe formatting:
Puff Pancake
Oven temperature 425 degrees.
1/4 Cup butter (no substitutions)
1 Cup flour
4 eggs
1 Cup milk
a pinch of sugar (optional)
Put butter in a 10-inch ovenproof skillet [I use my cast iron skillet], and put it in the preheating oven to melt the butter. Mix the remaining ingredients until smooth; pour into skillet. Bake 22-25 minutes, or until puffed and golden brown.
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