Growing up in a German family, and now living outside Cincinnati (which has the largest annual Oktoberfest outside of Germany), I cannot believe I am just now trying one of these. Maybe it's my own fault. I never claim to like breakfast much. I'm fine with a bowl of cereal or oatmeal. I seldom cook breakfast at home unless I have eggs to use up or we ran out of cereal. But, I decided to participate in the Breakfast Edition of What's Cooking Recipe Swap for that exact reason. I need some new breakfast ideas.
Lisa, from Tastetastic Voyage, submitted this recipe. I actually made this twice already I loved it so much! It only uses 3 ingredients. I am sure you already have them and this is no fuss at all. I don't know any other pancake you can make without standing at the stove flipping pancakes forever. The first time I tried this, I only had 2 eggs, but was anxious to make it before I could get to the grocery, so I went ahead with 2 eggs instead of 3. I watched it puff up and turn golden brown as it baked. I topped it with a little cinnamon and sugar and I thought for a second I was eating an elephant ear. Crispy on the outside, a little chewy in the middle.
The second time, I went ahead with the 3 eggs and it came out eggier (imagine that!) in the middle, but still had some crispiness to it and just as good as the 2-egg version. This time we topped it with a little powdered sugar and maple syrup and enjoyed.
Thank you, Lisa, for a new favorite!
Source: Tastetastic Voyage
- 3 eggs
- 1/2 cup milk, room temperature
- 1/2 cup sifted bread flour or all-purpose flour
- 1 tablespoon butter, melted
- confectioner's sugar, for dusting
Preheat oven to 450 degrees F. Place oven rack on the middle rack of your oven.
Place a large, heavy ovenproof frying pan or skillet in the oven until hot. While pan is heating, prepare your batter.
Mix eggs, milk, and flour in bowl. When combined, pour into hot pan or skillet. Bake at 450 degrees for twenty minutes.