Recipe by Bergy
This is a very easy breakfast dish. It goes well witha fresh fruit, crisp bacon or sausages. If you serve this on it's own it serves one person but if you have sausages, potatoes, peppers, mushrooms etc it serves two. There are as many variations as you have imagination. Just follow the batter recipe and then add what ever you fancy before serving. In the picture I have dressed it with "No sugar added" Raspberry Jam & Pine nuts. I make my batter early - keep it in the fridge, heat my pan, melt the butter, pour in the icecold batter and pop it in the 450F oven. Works every time. It is fun to bring the puffed pancake to the table in the skillet and serve from the skillett
- 2 eggs
- 1⁄3 cup all-purpose flour
- 1⁄3 cup milk
- 1⁄4 teaspoon salt
- 1 tablespoon butter or 1 tablespoon margarine
- powdered sugar
- 2 tablespoons sliced almonds or 2 tablespoons sliced pine nuts
- 1⁄2 cup orange marmalade
Directions See How It's Made
- Preheat oven to 450F degrees.
- In a medium bowl beat eggs until frothy.
- Add salt to the flour, slowly add flour, beating all the while until well mixed.
- Stir in milk.
- When you are ready to bake the Puff Pancake heat the pan and melt the butter.
- Pour the batter into the hot pan and pop it into the preheated oven.
- Bake l5 to l6 minutes or until the pancake is puffed and browned.
- Remove from oven and sprinkle with sugar and nuts add marmalade or whatever topping you prefer.
- Serve immediately