Finish Oven Puff Pancakes

YUM! I made this for breakfast this morning. I am so excited to share it because it is one of those recipes that you can really have fun experimenting with! My fiance compared it to a crepe, which is a perfect comparison because it can be sweet or savory or both depending on what you want to do with it! We love garlic, so I can hardly wait to add a savory cheese with garlic mmm hmm! If I wasn't so full I would go try it out right now! 

Ingredients: 

1/2 c Butter

5 eggs

2 c milk

1 c flour (all purpose or wheat)

1c small curd cottage cheese if you want to make it sweet or cheddar cheese (really any kind of cheese) to make it savory

1 tsp Baking Powder - I ran out of Baking Powder so instead I mixed 1 part Baking Soda with 2 parts Cream of Tartar and then measured out 1 tsp!  

Fresh berries, jam, or honey on top and/or devonshire cream

10"Cast Iron Skillet or 9x13" Glass Baking Dish

Medium Mixing Bowl

Instructions:

PREHEAT oven 425 Degrees

Cut butter into small slices and place in your skillet or dish .

Heat in oven until butter is melted.

Mix eggs in a bowl with a mixer on high speed about 1 minute.

Continue to mix while adding milk slowly, then flour, then cheese, then baking powder.

Pour blended mixture into the hot skillet or dish. Bake for 20-35 mins, until pancake is puffed and beginning to brown. 

Remove from oven & let sit 5-8 minutes before cutting. (Center will fall) 

Bon appetit! 

Delight overnight guests w/Fancy Lemon & Ricotta Pancakes in the morning!

If you are trying to impress anyone with breakfast, these pancakes are the way to do it! They look so much more time consuming than they are. & your guest(s) will feel like they are staying at a fancy French B&B. I have even made these the night before when I am having overnight guests, put them in the fridge and then heated them in the oven or microwave in the morning for a no fuss fussy (looking & tasting) breakfast!

How to make Lemon & Ricotta Pancakes

Heat fry pan with canola oil or butter over med. heat

Briskly whisk together:
1 3/4 cups ricotta
1/3 cups sugar
2 eggs
2 Tbl zest from 2-3 lemons


Gently combine in 2/3 c flour

drop small spoonfulls in the fry pan & be careful when flipping, they are very delicate.

*Yummy with:

Mimosas How to make them:

Pour approx. 3 oz orange juice, chilled (fresh squeezed is best) into a champagne flute then pour approx 6.5 oz dry champagne, chilled into the champagne flute and stire lightly. Then drink AHHHHHH mmmmhmmm! YUMMY

Fresh Fruit (especially raspberries or other berries) Although peaches or nectarines might be really good!

Devonshire Cream

How to make it:

To taste mix together sourcream vanilla & sugar (I like the raw kind) & heat it up in the microwave or in a saucepan.

or Creme Fraiche

Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits.

How to make it:

Plan ahead as this will take some time.

Difficulty: EasyTime

Required: 8-14 hours

Here's How:1 cup whipping cream mixed with 2 tablespoons buttermilk.Combine well in glass jar and cover.Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.Stir well and refrigerate.Use within 10 days.Tips:Use as a thickener for soups or sauces.Spoon over fresh fruits, puddings or warm cobblers.Can be used in boiled recipes as it will not curdle.

What You Need: 2T Buttermilk & 1 cup Whipping Cream