The egg pancake one of life’s great treats. I do mean this is a treat, it’s 3 eggs flour and sugar-and its amazing. A cross between a crepe and a souffle. It puffs up in the oven and then compresses with cooling. Through scientific analysis I’ve found all this air gives these dense ingredients a pillowy cloud like texture to this pancake. Its the perfect morning indulgence in the fall. May I suggest using a soft persimmon as your jelly, as they are a fall fruit eat many while they are in season. Good hearty pancakes… to get you through a cold bitter winter to come . Enjoy every minute of it . Winter is coming
Prep Time: 5min
Cook Time: 10-15 min
Keywords: bake breakfast dessert eggs French fall
Ingredients (1 large serving)
- 3 eggs
- 1/2 cup milk
- 1/3 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter for the pan
Pre heat oven to 400
In a large bowl combine all:eggs,flour,milk,sugar,salt,vanilla
Mix with a whisk till mostly all thick and together (see photo)
Place butter and pan in oven to melt. Once melted move around butter to line pan. Give it a good coating so the egg won’t stick.
Note: a cake pan is perfect if you have one.
Once butter is nice and coated pour in your egg mixture
Bake in oven for 10-15 min.
You will see the Egg Pancake rise and brown and that is your queue it is done.
I like to put Jelly on top of mine but use whatever sweet and savory flavors you like.