My Betty Crocker cookbook was on it's last legs so Rob told me I could buy a new one as a Christmas present from him. I finally got around to ordering one in January some time, but I, for some reason, ordered a Better Homes cookbook by mistake and was dismayed that it was entirely different from what I had wanted.
However, this cloud came with a really tasty silver lining. It's generally the pancake section of all of my cookbooks that is the first to go and so of course it was to the pancake section that I first turned. They didn't have a single normal pancake recipe but there is a recipe for a "Puffed Oven Pancake" (which was the only recipe that I had all the ingredients for, so I went for it).
The Puffy Pancake has since become our all time favorite breakfast as well as a really enjoyable dinner on two occasions. It takes me all of 2 minutes (max.) to whip up, 20 minutes to cook and maybe a minute or two of cleanup. Who could ask for a better warm breakfast?
1/2 cup flour (i use whole wheat)
1/2 cup milk
pinch of salt
some butter for the pan
fruit or jam or some such for a topping
This recipe makes just enough for the three kids for breakfast. If I want to include myself then I double the recipe. I use a medium sized cast iron pan for a single recipe and a larger pan for a double recipe. (The cast iron cleans up much easier. It really puts the Calphalon to shame.) The key to your pan choice is that it should be able to go into the oven. I'm sure a casserole pan might work.
Throw some butter (the recipe book says 2 tablespoons but I always just throw in a wad -- that's a technical term for just the right amount of butter) into the pan and put the pan in the oven (which should be set to 350 degrees).
Throw the eggs, flour, milk and salt into a small bowl (I just use a measuring cup with high sides) and mix thoroughly with a whisk or fork. Once the butter is melted, pour the mixture into the pan and let bake for about 20 minutes (until puffy and very slightly browned).
For breakfast I put about a teaspoonful of jam on each kids third of the pancake. For dinner I heat two bags worth of frozen fruit and add a bit of jam to sweeten the mixture. I then pour the warmed fruit over the pancake and serve. (I can't wait till summer when I can use fresh fruit!)
We don't use syrup on our puffy pancakes. The jam is enough to sweeten the dish, which makes this a pretty nutritious meal without all the sugar that's often in breakfast cereals or poured (in the form of syrup) over the usual pancake, waffle or french toast meals.