This is a recipe that we have enjoyed so I thought I would share it here. It is a pretty easy breakfast recipe but it does have to bake for 25-30 minutes so it isn't an instant breakfast. 2/3 cup flour
2/3 cup milk
2 eggs
2/3 cup milk
2 eggs
Generously grease the bottom and sides of a 9 inch pie pan. In a mixing bowl combine flour, milk and eggs. Beat well. Pour into the prepared pan. Bake in a 425 degree oven for 25-30 minutes or till puffed and golden. The picture below shows how it looks when it is puffed up but after you remove it from the oven it quickly falls down again.
To serve the pancake I made a warm raspberry sauce. It would also be good with warmed blueberry pie filling, sliced peaches or nectarines, sliced strawberries or whatever sounds good to you. Cut with a table knife. It makes 6 servings.
2 comments:
looks yummy1 and easy to do.
Winn and I have puffed pancakes frequently. We use quite a bit more eggs in ours though, which is a good way to use up eggs now that we have chickens.
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