I have been wanting to make these for quite some time so I was pretty excited when they were a recipe the rooms chose for the cooking challenge. As always, I’m a big fan of big breakfasts over the weekend and this definitely fit the bill. Watching the pancake puff was far more amusing then I should probably admit.
It came out quite lovely, topped with cherry syrup that rooms pulled together. The pancake was golden and eggy and gently spiced with cinnamon and nutmeg. The fruit syrup was a nice counterpoint. All in all, they didn’t blow us away, but they were a nice weekend breakfast. They’ll definitely get made again.
Puffy Oven Pancakes (Adapted from 2003 Easy Dinners Vegetarian)
½ Tbs butter
2 egg whites
½ cup unsweetened soy milk
½ c flour
1/8 tsp salt
½ tsp nutmeg
½ tsp cinnamon
Pre-heat oven to 450°. Place 8-inch cast iron skillet in the oven for at least 2 minutes.
While the pan heats, whisk eggs until thoroughly combine. Add milk, flour, salt, nutmeg, and cinnamon and whisk until batter is smooth.
Add butter to the hot skillet and fully coat the bottom of the pan. Pour batter into the hot skillet and return to the oven.
Bake 18 to 20 minutes, or until pancake is golden brown.