Don’t let the name fool you. These pancakes love being served as dessert as well as at breakfast.
Each recipe makes 1 pie plate full. (Hog alert: we make 4 at a time, and eat almost all of them at one sitting.)
When you double, triple or even quadruple the recipe like we do, it’s a great way to use up eggs.
This is such a fun, easy recipe to make with children. Call your kids to the oven to watch the show when you open the door. It’s impressive!
o 2 T. butter
o 2 Pasture Nectar Farm eggs
o ½ c. Pasture Nectar Farm milk
o ½ c. all-purpose flour
o 2 T. sugar
o 1/8 t. cinnamon (we leave this out)
Preheat the oven to 425 degrees.
Place the butter in a 9-inch pie plate, and put it in the pre-heated oven for 4 to 5 minutes until melted.
In the meantime, whisk together the eggs and milk in a bowl.
In another bowl, combine the flour, sugar (and the cinnamon if you’re using it). Whisk in the egg mixture until smooth.
Pour into the pie plate, and bake for 18-22 minutes or until the sides are crispy and golden brown.
Get everyone at the oven when you open it because when the cool air hits them, they’ll start to shrink.
You can serve this with a fruit sauce. You could even experiment with cutting back on the sugar and using a fruit spread or honey as the sweetener. I think this would be terrific with ice cream. Enjoy!
- This recipe adapted from the Taste of Home Breakfast Cookbook, 2009.