Queer Panakookin' Pancakes
Dec. 25th, 2004 05:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilex_cassineI made these Puffed Oven-Baked Pancakes for Xmas breakfast. Yummy! Easy! I got the recipe from the Queer Eye for the Straight Guy website. I used SoyNog (mistake, fluffier w/soy milk or milk) and added a 1/4 teaspoon vanilla and a heaping pinch of cinamon. My topping was an apple, with walnuts, a few cranberries, and rasins cooked up on the stove with 1/2 cup water, a heaping tablespoon of brown sugar and a big pinch of cinamon.
PUFFED OVEN-BAKED PANCAKES
Ingredients:
1 tablespoon unsalted butter
1 egg
1/4 cup milk
1/4 cup all-purpose flour
1/8 teaspoon salt
Preheat an oven to 475 degrees F.
Select a baking pan or dish. Add the butter (you'll need enough to generously coat the bottom of the baking container) and heat in the oven until the butter is melted and the container is hot; watch carefully to avoid burning the butter.
Meanwhile, calculate the number of servings and multiply the ingredients accordingly. In a blender, combine the egg(s), milk, flour and salt and blend until smooth. Pour the batter into the heated baking pan or dish and return the pan to the oven. Cook until the pancake is well puffed and golden, about 12 minutes, or longer for larger pancakes or those with a thick layer of batter. Serve at once. When you make larger pancakes, cut them into wedges at the table.
PUFFED OVEN-BAKED PANCAKES
Ingredients:
1 tablespoon unsalted butter
1 egg
1/4 cup milk
1/4 cup all-purpose flour
1/8 teaspoon salt
Preheat an oven to 475 degrees F.
Select a baking pan or dish. Add the butter (you'll need enough to generously coat the bottom of the baking container) and heat in the oven until the butter is melted and the container is hot; watch carefully to avoid burning the butter.
Meanwhile, calculate the number of servings and multiply the ingredients accordingly. In a blender, combine the egg(s), milk, flour and salt and blend until smooth. Pour the batter into the heated baking pan or dish and return the pan to the oven. Cook until the pancake is well puffed and golden, about 12 minutes, or longer for larger pancakes or those with a thick layer of batter. Serve at once. When you make larger pancakes, cut them into wedges at the table.