Saturday, January 5, 2013

Puff Pancake

Ok, it's only been a couple days since I said I was going to start cooking light. Well, a house full of teens for breakfast this morning changed things a bit. But I did serve fruit and low-fat, low-salt bacon for the girls. However the puff pancake with a 1/4 cup of butter brought us over the edge (just a bit - It was shared amongst 6 people, so not too bad).  This was my first time making a puff pancake, and hands down it was a winner! It's kind of like french toast, and it's kind of like pancake.This is a keeper for us.

  • 1 cup milk
  • 4 eggs
  • 1/2 cup sugar
  • 1 cup flour
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  1. Place butter in a baking dish and pop into a 200C/400F oven.
  2. Whisk eggs and add milk, sugar, flour and vanilla extract.
  3. Remove baking dish from oven and swirl to coat sides with butter. Pour batter into it and return to oven.
  4. Bake for 20-25 minutes or until puffed up and golden. Serve immediately as it will deflate once out of the oven.
Sleepover Breakfast!

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