This is a very quick, extraordinarily easy, sort of egg custard pancake which can be made either savory or sweet depending on what you throw in the pan with the batter. We've often had this treat for weekend breakfast because it is simple and quick to make using whatever fruit we have laying around. This is really versatile and I hope you play with it, then share your results with me in the comments section below.
Preheat oven to 425.
Whisk until smooth: 3 eggs
3/4 cup milk
1/4 cup sugar
1/2 cup flour
1 teaspoon vanilla
Melt 2 Tablespoons of butter in an 8 inch non-stick skillet.
Pour in the batter and add about a cup of fruit.
Bake 20-25 minutes.
Remove with rubber spatula onto serving plate right away and garnish with powdered sugar.
Let it cool a few minutes, then eat it as soon as you can!
Creekside Farm's Recipe and Cooking Site by Ann Fredericks-Smith (Heide Hay)
ReplyDeleteWe love this puffy little thing! It makes enough to share, but really if you ate the whole thing we would never tell. The original recipe called for frozen strawberries. I have made this with my own fresh and frozen strawberries and blackberries, raspberries and peaches. Adding a few little dollops of Nutella does it no damage! If you'd prefer savory to sweet, just omit the vanilla, cut the sugar down to 1 Tablespoon and play around with it by adding herbs from your garden and even light veggies. Crumple some cooked bacon or sausage, ham and cheese, whatever you like.