This large, fluffy “pancake," essentially a massive skillet popover, is excellent for breakfast, brunch, lunch and all times in between. And it comes together in about five blessed minutes of work.
Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven.
Twenty five minutes later? Heaven. It's wonderful simply with powdered sugar and a little lemon, but I love to make it savory. I’ve topped mine with Ogleshield (an English raclette-style cheese that also happens to be on promo this weekend), our house smoked ham, and an over-easy egg. It’s absolutely perfect.
Serves 2-4
Ingredients:
3 large eggs, at room temperature
½ cup all-purpose flour
½ cup whole milk, at room temperature
1 tablespoon sugar
Pinch of nutmeg (optional)
4 tablespoons unsalted butter, cut into tablespoons
4 oz F44 smoked ham (our bacon would be delicious too!)
2 oz Ogleshield, sliced into thin strips
Fresh chives (or herb of your choice)
Salt and Pepper to garnish
Directions
Step 1:
Preheat oven to 425 degrees.
Step 2:
Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until very smooth. Batter may also be mixed by hand.
Step 3:
Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for about 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees, top with cheese and ham, and bake 5 minutes longer until browned and melty. Use this time to cook your fried egg!
Step 4:
Remove from oven. Add fried egg and garnish with chives, salt and pepper. Serve immediately!