Well, lo, a friend of a friend served an oven pancake with Sausage and Greens Soup (also from SinS, as I abbreviate in my supper notebook), and epiphany: crepes! The ingredients are so similar and the texture is silky, just like crepes. I duplicated that menu, and I'm hooked.
Ben did his first helpful work in the kitchen: he grated the smoked cheddar to go on top of the pancake. He worked steadily, with absorption, and only at the end did he ask for a piece of cheese. What a guy!
Vegetable or Fruit Oven Pancake
Grease 9" pie pan or iron skillet with 1 Tbs. butter.
Have ready 2/3 c. lightly steamed or sauteed asparagus, in 1" pieces, or other vegetables (I sauteed the asparagus right in the iron skillet)
Whisk until smooth:
3/4 c. milk
2/3 c. flour (can use WW pastry)
2 eggs
1/4 tsp. salt
(I added some thyme too)
Pour over asparagus and butter in skillet. Bake at 400 for 20-25 minutes, until puffy and golden. Sprinkle 1/2 c. grated cheese on top and serve immediately.
I will use this oven pancake for snacks, lunches, and alongside soup for dinner. Leftovers were a great snack straight from the fridge. I'm pleased at the simplicity, thrifty use for less-than-prime produce, and room for creativity.
Way to help Mom, Ben, I'm impressed with your diligence.
ReplyDeleteThe oven pancake sounds delicious. Don't you love simple suppers?
I just finished prepping your baked French toast for tomorrow morning. Yes, I made my own Mother's Day breakfast, but we'll all enjoy having something new and different.
That's very similar to the Dutch Puff that I make. (It's a Night Kitchen recipe!) We serve it with just syrup, or sometimes with warm vanilla pudding, fruit, AND syrup.
ReplyDeleteI've only made an oven pancake once, and have had one at a restaurant once. I liked it!
ReplyDeleteI'd not thought of using it with a non-breakfast meal. May be pulling this recipe out soon!
JJ, I just came across a clipping in my kitchen notebook for a "Dutch Baby" - seems very similar to all this. I would love to have your recipe because, as you know, I'm all about the Night Kitchen method!
ReplyDelete