Summer time is here... and I just love "summer" foods! Cold watermelon, BBQ chips, smoked chicken... oh boy. But what about breakfast? I surely can't forget it- now that we have a fast growing boy in the family, skipping breakfast would simply be an abomination.
My mom is a fabulous cook. Just about every "awesome" recipe I have came from her kitchen collection of passed down recipes and compiling of things she loves. One of my favorite breakfasts she makes is COFFEE CAKE. Boy, that woman can sure lay it down. Today's post is inspired by her. Although this is my own made up recipe, it tastes just like hers! Which leads me to say...Pancake Puff. Simple, light, and totally customizable, this is my go-to when we have company stay the night. Or, in my most recent findings, a very hungry boy and his Daddy. :)
When it comes fresh out of the oven it is a sight to be seen- Soufflé for breakfast? Well, it does fall flat rather quickly, but the smell still lingers!
My mom would always put fresh homemade jam on it with a little dab of sour cream- and you would instantly be transported to Food Heaven. Seriously. It's like hot-meets-cold.
Another good way to enjoy this is to squeeze fresh lemon or lime juice on top and sprinkle with powdered sugar... or in my case we put blackberry syrup on top.
Just fresh out of the oven.
I think I should make it for breakfast tomorrow, too! :)
Prep time: 10 minutes Cooking time: 15-25 minutes Serves: 4-6
Ingredients:
1/3 cup butter
1 cup flour
1 teaspoon salt
2 Tablespoons of sugar
1-2 teaspoons of cinnamon (I always love a little extra)
Dash of Vanilla extract
4 eggs
1 cup milk
Pre-heat oven to 400 degrees.
Using a large cast iron skillet, place butter in the pan and stick it in the oven until melted.
Meanwhile, mix flour, salt, sugar and cinnamon together and set aside.
Next, beat eggs, milk and vanilla extract together until combined.
Slowly whisk in the flour mixture, making sure to whisk until all lumps are gone.
Remove pan out of the oven and pour batter straight into it, placing back in the oven for 15-25 minutes or until center is solid.
My pancake puff cooked in 15 minutes this morning, but I have had other times where it took closer to 20 minutes. I would recommend setting a timer for less time and checking it off and on.
When done, cut into wedges and top with your favorite toppings. Serve immediately.
{I really DO think the way to a man's heart is through his stomach! hehe!}
