Oven Puff Pancakes

These are Curly's FAVORITE breakfast for dinner*.  When we were in Sweden for her 10 trip she would always order pancakes from the kids menu (the other option was Swedish meatballs).  And she would order the pancake.  What came was always these oven pancakes with strawberries and powdered sugar on the side.  This is our favorite version of this recipe.   To help some picky little brothers try it, we called them"snow pancakes" because of the dusting of powdered sugar and it was snowing outside at the time. 

Ingredients:
6 eggs
1 cup flour (all-purpose or white whole wheat)
1 cup milk

1/2 t vanilla (optional)
1/4 t salt
2 T butter
powdered sugar
fresh strawberries, sliced

Preheat oven to 400.  Cut butter into small pieces and scatter over the bottom of a glass 9x13 pan.  Combine the eggs, milk and vanilla in a blender and process on low speed until smooth about 15 seconds.  Add flour and salt and mix until just combined.  (See note below for the mixing by hand, non-blender version).  Meanwhile put the pan in oven just long enough to melt the butter (about 2-3 minutes).  Remove from the oven and swirl the butter around to coat the bottom of the entire pan.  Then immediately pour egg mixture into hot butter.  Bake at 400 for 20 minutes or until puffy and lightly browned on bottom and edges.  Pancake will "grow" up the sides of the pan.  Cut into slices and top with powdered sugar and fresh berries.


*Serve with some lean chicken sausage, scrambled eggs, and green smoothie to round out dinner.

NOTES:  

Hand-mixing option.  Instead of using a blender, in a large bowl beat the eggs, milk and vanilla with a wire whisk until smooth and thick.  Then add in the flour and salt and whisk until just combined.

Doubling:  This recipe doubles well and we often double this recipe and make two 9x13 pans to feed our family of 6 for brinner.  I just put double the ingredients into the blender and then try to divide up the batter evenly just eyeballing it between the two pans.