Pancake Souffle

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.

Ingredients
2-3 quart pan
1/4 cup butter
3 eggs
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.

The result will be an irregular floofy sort of oddity, but don't worry.  It's less finicky than an actual souffle.  It does deflate a little bit, but not much.  Plan to serve immediately.

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.

Comments

[Dominic]

Awsome we made this in cooking

[Christine]

Oooo, powdered sugar, now there's a great idea. I don't know about the lemon juice though. Is that mixed in with the sugar?

[Dennis]

We have made this for years, in fact made it this morning before reading your entry. I add a little vanilla and sugar, and beat by hand rather than a blender. We call it "Baked Pancake."

Lemon juice and powdered sugar is a wonderful topping for it.

[Nick]

Sounds good, we are going to try and make it this morning.

[David]

Oh, yum! I just ate dinner. I am NOT hungry, but just reading this recipe and viewing the pics, my mouth's watering!

Guess what's for breakfast this weekend at our house?

:-)