Puffed Oven Pancake
Puffed Oven Pancake
by Emily Fine of
Ingredient One
Preparation time 10 minutes. Bake time 20 minutes.
Ingredients (yields 4 servings)
For the batter:
6 eggs
1 ½ cups milk
1 cup Roaring Fork Mill All-Purpose flour
1/2 cup Roaring Fork Mill Spelt flour
3 tablespoons butter for baking
We’ve recommended additions below, but this recipe is a blank canvas, let your imagination and taste buds lead the way.
Add-ins: vanilla, salt, cinnamon, nutmeg, fresh or frozen fruit, dried or dehydrated fruit, nuts, granola. Or go savory using rosemary, cheese, caramelized onions, corn, crumbled bacon.
Steps:
Preheat oven to 450˚F.
Place butter into 10-inch cast iron pan or comparable size baking dish with 2-inch sides. Put the butter into the pan and place into oven to preheat the pan and melt the butter.
Utilizing an immersion or stand-up blender, blend eggs at high speed for 1 minute.
Add milk then slowly add flour. Blend for 30 seconds, or until just mixed.
Carefully remove hot pan from oven, pour batter into pan.
If desired, sprinkle in spices, fruit, or any other additions.
Carefully place the pan back into the oven. Remember it’s hot! Bake for 10 minutes. Keep oven door closed, lower temperature to 350˚F and bake for 10 more minutes. Remove from the oven.
Serve immediately with warm maple syrup, jam, or yogurt.
SHOP THIS RECIPE
