Puffed pancakes have been on my to do list for a while. Mainly because I have needed a frying pan/skillet that could fit into my oven. I finally found a great skillet on a trip to Ikea the other day with a removable wooden handle. This is a really simple recipe that makes a fantastic breakfast or dessert. I am a real sucker for pancakes as 99% of the time I have all the ingredients in the house to make them at the drop of a hat. If you have fresh fruit then of course, use those. I made the stewed strawberries as all I had to hand was frozen ones. You don't have to serve these with strawberries, it is also great with chopped walnuts and maple syrup, or even a scoop of ice-cream.
Serves 2
You will need-
- 3 free range eggs
- 3/4 cup of flour
- 3/4 cup of milk
- A pinch of salt
- A pinch of cinnamon
- 1 tbsp butter for greasing
- A handful of frozen strawberries
- 1 tsp icing sugar plus extra for dusting
Begin by preheating your oven to 200C then place your oven proof frying pan or skillet on a medium high hob. Whilst it is heating up whisk together the eggs, flour, milk, salt & cinnamon in a bowl till smooth.
Add your butter to the pan, spread around then pour your mixture in. Place your pan in the oven and then bake for 12-14 minutes or until the pancake is firm to the touch and the edges are brown.
Whilst the pancake is baking place the strawberries in a saucepan along with the tsp of icing sugar and a tbsp of water. Cook over a medium heat till the sauce thickens slightly.
Once the pancake is cooked transfer it to a plate, sprinkle with icing sugar and top with strawberries. Eat straight away.
If you separate the eggs, beat the whites to stiff peaks and fold them into the batter, they'll be even fluffier. :o)
ReplyDeleteOoh nice! In definitely doing that next time.
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