We did our Annual Big Giant Kitchen Spring Clean over the past couple of weekends. Took absolutely EVERYTHING off of all of our shelves, degrimed, discarded the superfluous and put it all back.
We realized our cast iron frying pan needs a re-seasoning, so I made an oven puff pancake for breakfast on Sunday morning.
Oven Puff Pancake
- 2 eggs
- ½ cup flour
- ½ cup milk
- Dash of salt
- 4 tablespoons butter
Set the oven to 450°F/220°C and put a large skillet or Dutch oven into heat.
In a glass pitcher, beat the eggs, flour, milk, and salt together. It’s important to mix all the ingredients together at once; otherwise your pancake won’t puff. The more air you beat into the batter, the higher it will rise in the oven.
When the oven is hot, toss the butter into the skillet and let it melt. Pour the batter into the skillet and return it to the oven.
Bake for 12 – 15 minutes, or until the pancake is puffed and golden. Cut in half and serve immediately with maple syrup, coffee and the morning paper.