Puff pancake: vegetarian

 

Ingredients:

2 tbsp butter

1/2 c milk
2 eggs
1/2 c flour
2 tsp sugar
ground nutmeg
pinch of salt

optional toppings:
confectioner’s sugar, blueberries and lemon juice
maple syrup and strawberries

Directions:

Turn oven on to 425˙ and in an 8 inch cast iron (or heavy skillet) put the butter, place in oven and let melt.

Mix all other ingredients till smooth, open oven and pour into skillet. Close oven and bake for about 16 minutes, until pancake puffs up and browns slightly on edges.

Remove from skillet to a large plate.

Serves 2: 335 calories per serving.

This is an old recipe I got from a photographer friend in New York, it’s been a favorite ever since.

I really love it with the lemon juice and blueberries, but it’s pretty ok just with some lemon and sugar too.

To make a serving for 4, change the eggs to 3, the milk to 3/4 c and the flour to 3/4 c. everything else can remain the same. Use a larger skillet.

Rating: 5 out of 5.

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