Puffed Up Egg Oven Pancake

My Dad and I had a tradition growing up of cooking breakfast together on Sunday mornings. One of our favorite things to make was a puffed oven pancake that I called “the egg thing”. It’s a simple recipe but delicious, and perfect when you want to switch it up a bit. I like to make it when we have people visiting because it has a nice presentation when you pull it out of the oven – puffy, eggy goodness.

Puffed Up Egg Oven Pancake
1/2 cup flour
1/2 cup milk
2 eggs
1 egg white
2 Tbsp sugar
1 Tbsp butter

For topping:
Juice from 1/2 lemon
1-2 tsps powdered or granulated sugar

Preheat oven to 425 degrees. Combine first five ingredients until mixed and smooth. Heat butter in oven safe skillet over medium heat. Pour batter into pan and cook for 1-2 minutes until edges are set, without stirring. Move pan to oven and bake for 15-18 minutes until eggs are set and puffy, and edges are golden. Drizzle lemon juice over the top and sprinkle with powdered sugar. Alternatively, you can top with maple syrup, fresh fruit compote or even whipped cream. Cut into wedges and serve. Enjoy!


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