Some mornings I wake up and immediately know I want something delicious for breakfast, and yesterday was one of those mornings. Sadie woke me up at 5:45 (yikes!), and I could practically taste homemade biscuits with “Egg McMuffin” eggs and the homemade apple butter that was
s l o w l y cooking in the Crock Pot. That is, until I went to investigate the apple butter and found, instead, molten apple tar. I’m not entirely sure what happened, because I am almost certain I followed the recipe exactly. Except… I might have gotten distracted when I was peeling and chopping apples, and there might have only been two cups instead of four. Honestly, I can’t be sure. Either that, or this needs to be cooked in a taller Crock Pot with a smaller circumference–ours is wide and ovular.
I grabbed from the cabinet my oh-so-trusty Better Homes and Gardens cookbook and started perusing the Breads section (I am a carb lover in the morning). I came across a recipe for a puffed oven pancake. It had the little green “Fast” tag under the title, and it used three eggs (we have eggs coming out our ears with our four backyard chickens–who are, despite the icky weather, giving us four eggs a day), so it was the winner.
I’m not exactly known for following recipes perfectly (see above), and I am kind of known for transposing and otherwise messing up numbers. So it wasn’t that surprising when, upon noticing that what was in the bowl was nothing like any pancake batter I’d ever seen, I realized I’d tripled the flour that was called for. I fretted for a minute, until Trevor cleverly suggested I just triple the whole batch. Three times three = nine eggs got used! A win-win for sure. I only cooked a third of the batter, leaving us with a quick and delicious breakfast option for the next two days. It came out of the oven looking quite crazy, but it deflated a bit before I got a picture and before Trevor got to see it.
Here’s the recipe (again, from Better Homes and Gardens). I’ve made a couple of changes (this girl does NOT promote the use of margarine)
Puffed Oven Pancake
Prep: 10 minutes Bake: 20 minutes
Oven: 400F Makes 6 servings (uh, two)
2 T butter
1/2 cup all-purpose flour
1/2 cup milk
1/4 t salt
Place butter in a 10-inch ovenproof skillet. Place in a 400F oven for 3-5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl beat eggs until combined. Add flour, milk and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20-25 minutes (perfect length of time to shower and dress) or until puffed and well browned.
****If you do switch gears–like to shower or feed your baby–while it cooks, just remember NOT to grab the skillet by the handle with your bare hand. Skillets can look dangerously innocent when they’re sitting on the stove. But if they’ve been in the oven, they are hot hot hot.
It calls for orange marmalade (sick) and sliced fresh fruit. But… being the sweet-toothed people we are, we just doused it with pure maple sugar. I had mine with a cold glass of milk, and I didn’t even notice that I was all out of my morning snack at the office!
This will definitely go on the list of “keeper” recipes.