I had to scramble to get this ready in time for this week's Carnival of the Recipes! (But it was worth it. Guess what I had for breakfast??) This dish is great for morning coffees, anytime brunches, or high tea where a hot dish is served. I wouldn't recommend it for afternoon tea - it's not exactly a finger food. Although ... ok, I confess, I have eaten it cold out of the pan. And it's still good! So, each to their own.
2-3 quart pan
1/4 cup butter
3/4 cup milk
3/4 cup flour
Put butter in pan and set in oven to melt. Break the eggs into a blender. Beat till fluffy. Add milk and flour, continue mixing for 30 seconds or so. The frothier, the better. Pour mixture into pan. Bake 20 minutes @ 425°
For larger (or smaller) baking dishes, use this simple algorithm: for each egg, use 1/4 cup each milk and flour. 2 eggs = 1/2 cup each, 3 eggs = 3/4 cup each, etc.
Slice and serve with butter and syrup, jam, sour cream, or any other topping you fancy. Some other variations: about 10 minutes into cooking, sprinkle a very light layer of chopped bacon bits and grated cheese on top. Today I added some brown sugar to the top before baking, and that added a really nice flavor.
I have to give credit for this recipe to my friend Rita who was nothing if not a creative cook. But I have to note that some years ago, I went to dinner at a friend's house and was served this as an accompaniment to beef, and was told it's a variation on Yorkshire Pudding!
I have to admit I like it with beef and gravy. But my favorite is still as a brekky type food. And just for my own edification, I went in search of a recipe for Yorkshire Pud, and it's not exactly the same. Close, but not exact. So I feel comfortable calling this Rita's very own Pancake Souffle.