10.14.2010

Fall Breakfast: Baked Pancake

Last night when I couldn't fall asleep and it was much too late to turn the light on to read a book, I was browsing the New York Times Dining & Wine section on my phone. Two things struck me: one, that I must add this book to my Christmas list and two, that we must have baked pancakes for breakfast today. Ironically, S suggested last night that we have pancakes today, I just don't think he was expecting this kind of fancy this morning.

This recipe is based off of the New York Times David Eyres Pancake, I took the liberty to change a few things and lighten it up a bit. Despite the fact that this involves turning on the oven, it really is a simple breakfast and far less time consuming than traditional pancakes. This serves two generously or four if you serve it up with an accoutrement like fruit salad or a giant pitcher of mimosas.

Baked Breakfast Pancake
two generous servings

2 eggs
1/2 c. milk
1/2 c. flour
pinch of nutmeg
pinch of cinnamon
2 T. butter
2 T. confectioner's sugar

1. Preheat the oven to 425 degrees

2. Beat eggs and milk. Add flour and spices until incorporated, but not perfectly smooth; there will be lumps
*see mix-in ideas below
3. Melt butter in a 12 inch skillet with an oven-proof handle until the butter is very hot, but not yet browned
4. Pour batter into skillet and bake in the hot oven until lightly browned, approximately 15 minutes
5. Quickly sprinkle with confectioner's sugar and return to the oven for 2 minutes

Serve immediately with jam or pure maple syrup.

We added a chopped apple to our baked pancake; you could try other hard-fruit mix-ins, pieces of chocolate, etc. The original recipe suggests squeezing the juice of one lemon on top of the pancake before removing from the pan and serving with marmalade or pear butter.

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