Canyon Park Cabin

Delicious for breakfast or dessert with maple syrup or fruit spread, make a savory version for lunch or supper. I consider this to be an egg dish, but it’s like a big puffy popover.

This is the 3rd one this week! This is a 6 egg recipe in a large 13″ cast iron skillet. I think 3 eggs would work well in a 10″ skillet, 4 might be too much?

One Caution, cover the hot pan handle at all times when you have the pan out of the oven.

Oven Pancake:

• 2 T Butter
• 2 Eggs
• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp salt

• Preheat oven to 400 degrees.

• Melt the butter in a pie plate, cake pan or oven safe pan in the oven while it’s preheating

• In a medium bowl, Beat eggs

• Add milk, flour & salt

• Mix until just smooth, but don’t over beat

• Swirl melted butter to cover bottom of pan

• Pour batter into pan

• Bake 10-15 minutes at 400 degrees (some say 425 degrees, adjust time accordingly)

This puffs up while baking, then flattens soon after it comes out of the oven.

We like to add a squeeze of lemon juice and a sprinkle of powdered sugar. Then everyone can add what they like for toppings. Maple syrup, fruit spread, sour cream, yogurt, homemade fruit toppings like apples or blueberries, nutella, or even pie filling. Think of the possibilities !

One variation has sliced apples in the pan, I’ve made it with savory herbs, spices and cheeses, or a pile of scrambled eggs in the middle after it bakes. You can easily adjust this recipe to any size, just use a larger oven-safe non-toxic pan, and increase the baking time - I bake the 6 egg version shown above 25-30 minutes.

The texture is more egg-y if baked less, crispier if baked longer.

I like to use a hand rotary mixer or a whisk, but some people use a blender to mix this.

I’ve heard that you can use about 1/2 the butter called for in this recipe, but personally, I am not willing to go there . . .