Sunday, September 21, 2008

It's Puffy All Right

Tonight, we had breakfast for dinner, yum! I had a few pieces of bacon from a couple of weeks ago's pasta recipe (See Bacon Pasta post), and I had all the ingredients on hand for this Betty Crocker recipe, so Puffy Oven Pancake it was! Add some eggs, and it was a complete meal.

I wanted a little more pizazz, so I made the variation at the bottom of the recipe for Apple Oven Pancake. What better way to usher in the fall by celebrating with apples?
This dinner baked up very quickly, and I am not so great with timing everything to finish at the same time, so a big pat on the back. The pancake, bacon and eggs were all done at the same time! No cold food in sight. I think that's why I like casseroles so much. Everything is done and hot at the same time.

I bet this recipe would be good with other fruit too. Maybe peaches? I would suggest pineapple, but the husband doesn't like pineapple. Such a shame considering all the fresh pineapple that we encountered while vacationing in Jamaica.

I served this plain, with a tiny bit of maple syrup over the top. It was sweet enough that it didn't need syrup, or even extra butter.
Here's to pancakes in the oven!

Puffy Oven Pancake
from: Betty Crocker

2 tablespoons stick margarine or butter
2 large eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
lemon juice and powdered sugar or cut-up fruit if desired

1. Heat oven to 400 degrees. Melt margarine in pie plate in oven; brush margarine on side of pie plate.

2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except lemon juice just until mixed (do not overbeat). Pour into pie plate.

3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.

Apple Variation

Prepare Puffy Oven Pancake as directed, except sprinkle 2 tablespoons packed brown sugar and 1/4 teaspoon cinnamon evenly over melted margarine. Arrange 1 cup thinly sliced peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.