I am still amazed how easy it was to make this puffed oven pancake! It's a variation of a Dutch baby pancake that I found in the cookbook, What Hawaii Likes to Eat by Muriel Miura and Betty Shimabukuro.
Melt 3T butter in 10-inch ovenproof skillet at 425 degrees. I had only a 12-inch skillet that was oven safe up to 400 degrees, but it worked fine. Whisk 2 eggs; then beat in 1/2 cup flour, 1/2 cup milk, and 1/4 teaspoon salt until mixture is smooth. Don't let the mix sit. Add the mix to the skillet and bake for 20-25 minutes or until golden brown.
Top the pancake with powdered sugar and/or lemon juice and serve! The pancake itself is not sweet and reminds me of a popover. Enjoy!
No comments:
Post a Comment