Puffed Pancake

Most of us love this easy breakfast.  It's flavorful and can be paired with your favorite fruit.  Normally I serve it up with green apples, cooked in a cinnamon/nutmeg syrup, but today I wanted to make use of some in-season strawberries.  One word: fantastic!  I like that it's easy to make--all the ingredients go into the blender--and it only takes 20 minutes to bake.  While it's baking, you can prepare your fruit and have that ready to go once the pancake comes out of the oven.  This pancake can and will bake up in a crazy way...but in a matter of seconds after being removed from the oven, it completely deflates.  So get the kids in the kitchen--they'll enjoy seeing the pancake change in size and shape in such a short time!

Ingredients:

6 eggs
1 c. milk
1 c. flour
1/2 tsp. salt

2 Tbsp butter, melted

Toppings:

fresh fruit
powdered sugar
whipped cream

Oven Temperature: 400 degrees
Baking Time: 20 minutes

**Note that I doubled this recipe**

Start out by placing the eggs, milk, flour, and salt in your blender.

Mix the ingredients for a few minutes so they are well combined and smooth.

Take your melted butter and pour it into the 9x13" baking pan.  Another option is to place the butter into the pan, allow it to melt in the preheating oven and remove it when it has melted.  Your choice.

You don't have to tilt the pan to spread the butter as long as you pour the batter directly over the main portion of butter.  It will cause the butter to spread out across the pan on its own.

At this point, pop the pan into the preheated oven and allow it to bake for 20 minutes.  In the meantime, prepare whatever fruit you want to use.  Today, this was my choice:

After 20 minutes, remove the pancake from the oven.  As you can see, mine baked up in a rather crazy way!

You'll notice how far the pancake deflates in this next picture.

Using a metal spatula, remove a slice from the pan and garnish with your favorite toppings.  I simply used strawberries, powdered sugar, and a little whipped cream.  Delicious!