Savory Oven Pancake: Preheat
your oven to 425 degrees F (220 degrees
C) and place the rack in the center of the oven. Place two -
5 inch (base of skillet) (12.5
cm) cast iron skillets in the oven while it's preheating.
When the oven is at the correct
temperature, place 1/2 tablespoon (7 grams) of butter in each pan. Return to
oven and let the butter melt.
Meanwhile, in your food
processor or blender (can also use an electric mixer) place all the batter
ingredients. Process for about one minute, scraping down the sides of the bowl
as needed. Remove the pans from the oven and divide the batter between the two
pans. If desired, sprinkle the tops with some chives
(or chopped green onions) and grated
gruyere, cheddar cheese, or parmesan. Bake for about
16 minutes or
until the pancakes have puffed and are golden brown and crisp, yet the centers
are still soft. Do not open the oven door
until the end of the baking time or they may collapse.
While the pancakes are cooking
fry the bacon and cook the eggs. As soon as the pancakes come out of the oven,
place the bacon and eggs in the center of each pancake. Serve immediately, with
or without maple syrup.
Serves 2.
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Savory Oven Pancake:
3 large (150 grams) eggs,
at room temperature
1/2 cup (120 ml/grams) milk,
at room temperature
1 tablespoon (13 grams)
unsalted butter, melted
1/2 cup (65 grams) all-purpose flour
1/4 teaspoon (1 gram) salt
1/4 teaspoon (1 gram)
pepper (optional)
1 teaspoon (5 grams) granulated white
sugar
Garnish: (optional)
grated gruyere cheese,
cheddar, or parmesan
finely chopped chives or
green onions
Cooked Eggs
Cooked slices of bacon
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