When I don't want to stand over the stove cooking normal pancakes, I make an oven pancake. It only takes a few minutes to mix up the batter and 20 minutes to cook. Plus, the recipe calls for four eggs which makes it protein-packed and a great way to used the eggs I receive every week in my CSA box.
The recipe is simple:
Preheat the oven to 425F. Melt 2 T butter in a cast iron skillet by setting it in the preheating oven while mixing up the batter. Beat together 4 eggs, 1/2 c milk, 1/2 c flour, and pinch of salt until all the lumps are gone. When the oven is preheated, pour the batter into the skillet and bake for 20 minutes or until golden brown and puffed. The puff will only last so long, so enjoy it while it's fresh! Then serve with jam, yogurt, maple syrup, honey... really anything except butter since it's already wonderfully buttery
I made the pancake pictured above with 1/4 c unbleached wheat flour and 1/4 c buckwheat flour made from buckwheat without black hulls. I'm not gluten intolerant, but I do notice when I have a little too much wheat in my diet so sometime I substitute alternative grains for part of the flour in a recipe. Plus, mixing up the grains I use exposes my body to a wider variety of nutrients, so I like to add buckwheat, millet, quinoa, and other grains whenever I have the chance.
Sometimes I make a completely gluten-free version using all buckwheat flour, but this results in a decidedly more dense version that hardly puffs at all. (See photo below.) I especially like serving this variation with vanilla yogurt.
What is your favorite simple breakfast?
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