One of my goals after my month of Plastic Awareness was to eat less packaged cereal. And lately, cold cereal with milk just hasn’t been filling us up enough anyway. Anyone with kids also knows that breakfast for dinner is always a good idea, and a pretty painless way to have a Meatless Monday too! So this month each Wednesday I’m featuring a favorite breakfast recipe.
This recipe dates all the way back to my very first recipe book. It’s an oldy, but a goody. You may know it as a Puffed Oven Pancake.
Serves 2 to 4
1-3 T butter
½ cup flour
½ cup milk
1/8 t salt (or about ¼ t kosher salt)
Preheat oven to 400. Whisk eggs, flour, milk and salt. Heat butter in 9x9 glass pan in the oven. Pour batter into pan of melted butter. Bake 20 min. Serve with maple syrup or fresh fruit.
I double this recipe and bake it in a 9x13 ceramic pan. My family of four (2 adults, preschooler, toddler) easily polishes off the entire pan. We like it best with maple syrup. No, I have not tried whole wheat flour. That seems like a bad idea in this recipe.
This is the easiest breakfast I make because it bakes in the oven instead of cooking on the stovetop and requires no babysitting. I turn on the oven and mix up the batter while the oven preheats. Less than 30 minutes from start to food on the table.