Tonight we had puffy pancakes for dinner. My sister and I used to make them all the time for breakfast when I was younger. It's a simple egg, milk, and flour recipe; a quick, hot breakfast even for a lazy teenager. I haven't made them in a long time, though, because they are not very practical for the weekend family breakfast. They take a whole cast iron pan on stove top and in oven, and for some reason I can never get the assembly line logistics right. Waffles are usually my go-to Sunday morning meal.
Tonight, however, I felt confident. One, two, three, melted butter on the stove and rotated into the oven. There was a little bit of eating in shifts, but yumminess made up for timing. Sadly, the puffy part always deflates when they are removed from the oven. Happily, it leaves some nice gullies for syrup to flow into. Add some bacon, and you've got a fabulous breakfast, er... dinner.
1 comment:
We use glass pie plates as well. Just shellac them with butter before you pour in the butter. Also, you have to have them with fresh lemon juice and powdered sugar!
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