10 May 2011

medical-grade puff pancakes


I didn't get an actual guest post, but I did get the doc to cook one of his famous puff pancakes for Sister and I this weekend. I really wished I had a video camera so we could have done a "Cooking With the Doc" session. I mean, you would have liked to see that, right? I could start a whole video series, featuring me and friends scrambling around the kitchen and messing up recipes. Might be fun.


We cracked open an obscenely large bottle of champagne and alternated between mimosas and coffee for most of the morning. Then the doc showed us how to make puff pancakes, which don't really taste like pancakes at all, but more of a sweet, egg-y thing that doesn't even require maple syrup. And yes, most pancakes require maple syrup. I should tell you that this kid loves pancakes. Just loves them. In fact, let's hear it straight from the source:

Fake Guest Post
"Oh hello there. I'm a doctor and I live in Portland and I love pancakes. I also love coffee, IPAs, slasher flicks and Toni Morrison. But most of all, I love me some pancakes. I'm grateful that Christine made me write this guest post, because it is opening up a whole new world for me and I now have a greater appreciating for blogging and the super cool people who do it. I hope you enjoy this puff pancake recipe as much as we did."

Medical-Grade Puff Pancake
Ingredients
  •  6 eggs
  • 1 cup flour
  • 1 cup milk (whole is better but we used skim)
  • 1/2 cup sugar
  • 1 stick of butter (we used about 3/4 of a stick)



Directions
  1. Preheat oven to 450 degrees. In a large bowl combine the eggs, flour, milk and sugar.
  2. In a cast iron pot with high edges (I just used my regular ol' non-cast iron dutch oven) melt the butter over low heat and swirl to coat the bottom. 
  3. Pour the combined ingredients over the melted butter and cook for about 20-25 minutes until set. It's ok if the pancake is still a little jiggly. It will be really puffy and glorious when it first comes out of the oven but then it will deflate, so enjoy it while you can. Scrape it out of the pan and slide it onto a plate. Slice and serve with mimosas and coffee.

I'm not sure I agree with calling these things pancakes, but it I do agree that it was a tasty breakfast treat and also really easy to make. I'm told that the recipe can be nicely halved for a smaller portion. It was the perfect complement to a weekend of great weather, Tulip Fest, Mother's Day (hey Mom!) and straight-up relaxing.

3 comments:

  1. What fun! I want to give this recipe a try on the weekend. Thank you Alex for the great (fake) guest post. :)

    ReplyDelete
  2. Mmmm! I have had these before with just a little lemon, butter and powder sugar on top...so yummy! I'm going to try this next Saturday! (My next day off!)

    ReplyDelete

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