 |
Prep Time: 18 Minutes Cook Time: 2 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Another recipe from my favorite Reader's Digest cookbook (called Down Home Cooking). It's a breakfast dish that resembles a giant puffy pancake. The recipe originated in South Carolina in the 18th century, and this version is topped off with assorted fresh berries (and any berries can be used, such as raspberries, strawberries, blueberries). Ingredients:
2 tablespoons unsalted butter or 2 tablespoons margarine |
3 large eggs |
1 large egg white |
1 cup low-fat milk (1% milk fat) |
2/3 cup all-purpose flour |
2 tablespoons granulated sugar |
1 1/2 teaspoons grated orange rind |
3 tablespoons orange juice |
1 1/4 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
2 tablespoons confectioners' sugar |
2 cups fresh berries (optional) |
maple syrup (optional) |
Directions:
1. Preheat oven to 425°F
2. In a heavy, oven-proof skillet, melt butter in the oven.
3. In a large bowl, with electric mixer, beat eggs, egg white, milk, flour, sugar, orange rind, orange juice, 1/4 reaspoon of the cinnamon, and nutmeg for 2 minutes or just until smooth.
4. Remove the skillet from the oven, tilt to coat the sides with the melted butter. Pour mixture over the butter, and return to oven to bake (at 425°) for 20 minutes or until puffed and golden.
5. In a small bowl, mix the confectioner's sugar with the remaining 1 teaspoon of cinnamon, and sprinkle over the cake.
6. Serve with fresh berries or syrup if you wish.
|
|