Oven-Puffed Pancakes

Oven-Puffed Pancakes

From the kitchen of
Crown Point Bed and Breakfast
Crown Point Bed and Breakfast

Ingredients

As per each individual serving:
1/4 cup of whole milk
1/4 cup of flour
1 large egg
1/4 teaspoon of lemon peel
1/8 teaspoon of pure almond extract

Directions

Pre-heat an oven to 475 degrees. Put a large pat of butter in a small individual sized cast-iron skillet and heat in the oven until the butter starts to sizzle and brown. Meanwhile, blend all the ingredients in a mixing bowl until smooth and when the skillet is sufficiently hot and the butter browned(approximately 2 minutes),remove the hot pan carefully and swirl the melted butter so that it completely covers the metal surface and then quickly pour the ingedients into the pan and bake for 11 minutes. Remove skillet from oven, take a spatula and go around the edge of the now puffed pancake, remove and quickly assemble on a small serving plate. Dust with powdered sugar, garnish with blueberries, strawberries raspberries, or any desired fruit and serve with a variety of syrups such as pure maple, blueberry, raspberry, strawberry or boisenberry or pure honey if you desire.

Submitted by Hugh and Sandy Johnson on 2/22/03.

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Published by Cimarron Technology, Dallas, Texas
A division of Blackburn Enterprises, Inc.