Friday, October 7, 2011

Bernibrooks Breakfast: Oven Baked Pancake

Karen Berni, proprietor of historic Bernibrooks Inn in Abbeville, S. C., is a collector. In addition to antique furniture, china, pottery and mid-century modern decorative ceramics, recipes are among her favorites.

Morning two of my stay at Bernibrooks I was still full from the Campground Cookoff judging (more about that in later posts), but when Karen brought out the puffy oven-baked pancake, there was no way I was going to miss it.

You won't want to either.

Bernibrooks Inn Oven Baked Pancake
Serves 2

3 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 TBS. margarine, melted
1/4 tsp. salt
2 TBS. sugar
2 TBS. sliced almonds
2 TBS. lemon juice
2 TBS. margarine

Beat eggs at medium speed with electric blender until blended. Gradually add flour, beating until smooth. Add milk, 2 TBS. melted margarine and salt. Beat until smooth. Pour mixture into a greased 10" baking dish or cast iron skillet. Bake at 400 degrees for 15 minutes or until pancake is puffed and golden brown. Sprinkle with the sugar and almonds.

Combine the remaining 2 TBS. margarine and lemon juice, heating until margarine melts. Serve over the hot pancake. Best served straight from the oven while it holds that "souffle" look.

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