Archive for the 'Breakfast' Category

Dutch Baby – Oven Puffed Pancake

Thursday, May 31st, 2007

Oven Puffed Pancake

These lovely pancakes do not require the usual “drop 1/3 cup of batter on to pan, wait until golden brown, turn, take off the heat, repeat” type of process. In fact, they hardly require any attending.  Just mixing and baking it.  First I came across it in The Iron Skillet Cookbook once I have borrowed from the library, tried and loved the result.  This was 8 months ago and I thought I wrote about it here, too.  I guess I only wrote in the Turkish version of this site, cannot find it in the archive.  Anyhow, last weekend we made them again, topping with fresh strawberry and banana slices.  It was really good.  I can recommend to anyone, especially if you are looking for a treat for your weekend breakfast.

We used 2 of the 8 inch (20cm) cast iron skillets, you can use a single 12 inch for a thicker result, if you do not have multiple skillets.  I assume any oven proof skillet would work, nonetheless I suggest the cast iron ones.

Oven Puffed Pancakes

(2 servings)

  • 2 tablespoon butter

  • 4 eggs

  • 3/4 cups flour

  • 3/4 cups milk

  • 1/2 teaspoon salt


  • Total of 2 – 3 cups of fresh strawberry and banana slices

  • 1/3 cup of powdered sugar

  • 2 Tablespoon lemon juice

  1. Put a tablespoon of butter in each skillet, heat in 400F (200C) oven until butter melts. In the mean time mix all the rest of the ingredients well.  Pour into skillets, bake until puffed, golden brown, about 15mins

  2. Make the topping while the pancakes are baking: mix the sliced fresh fruit with sugar and lemon juice, toss well

  3. Remove the pancakes from skillet, top with the fruit slices, serve warm.

Oven Puffed Pancake


Kefir Waffles

Sunday, May 28th, 2006

Kefir Waffle

Since I started making my own kefir at home about a year or so ago I have been substituting buttermilk with kefir in every recipe. Souring the milk by stirring some lemon juice into it and letting it sit is another wellknown substitute for buttermilk but somehow I think kefir gives a better taste at the end.

Kefir WaffleThe original recipe taught me one thing that made me shake my head and wonder how I could not think about it before! You know when you make waffles, as they come out of the waffle iron you stack them on top of each other (or at least I did!), and before you know it the crispy waffles are gone and you are left with the soggy ones. Well, how about sticking them in a warm oven as a single layer? That was the trick that now makes me want to make waffles again and again as they just are perfect when it is time to eat them as well as when they come out of the waffle iron.

The original recipe also has a way of making glazed bananas; for me that ended up as a big mush of bananas which was not all that good ;) We reverted back to our favourite jams and sauces.

Halving the recipe makes a perfect enough waffles for 2. Saving you a trip to here is the recipe with my little changes:

  • 1 cup all-purpose flour

  • 1 Tbs sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • a pinch of salt

  • 1 cup of kefir

  • 3 Tbs unsalted butter, melted and cooled to room temperature

  • 1 egg

  1. Put oven rack in middle position, preheat to 250°F (120°C) and preheat waffle iron

  2. Whisk the dry ingredients in a large bowl

  3. Whisk kefir, melted butter and the egg in another bowl, then mix with the dry mixture until smooth

  4. Cook in your waffle iron following the directions given by the manufacturer—for us 1/2 cup of batter was good for one batch. Transfer cooked waffles to the oven, in one layer to ensure crispness

  5. Enjoy!


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