This is a great dish to end the year with. I wanted to get this in on time so you could make this for a New Year’s breakfast.
The first time I had these was when I was a teenager at a friend’s house. The mom was making them for breakfast and it was excellent. The recipe was pretty simple – eggs, flour, milk, and butter. It was even made in a blender. I have made them ever since. These were delicious coated in syrup. But, if you ate it plain it tasted, well, plain. I felt it needed some flavor so I added some sugar, salt, and vanilla.
I would make this for my Mom and Tía Renee for Mother’s day breakfast. The table would have whipped cream, sliced strawberries, sour cream, and warm syrup for topping the pancakes. My blender would be ready to go. There would be dozens of eggs ready to be broken since I would be serving at least twelve. Oven would be hot and contain the pans with melting butter. I would use all the pans I had…pie plates, my glass baking dish, and my cast iron skillet.
My dad and my husband would eat the pancakes with syrup. My mom would eat them with sour cream and strawberries as did my Tía Renee and Tío Alberto. My kids would eat them with whipped cream and strawberries. Eat them anyway you want. I love them with a little syrup, sprinkled with powdered sugar, or plain. It’s all good.
Whenever I have a crowd over for breakfast, this is what I serve. It’s no fail. The best part is that prep time is less than one minute allowing you to enjoy your guests without standing over a stove.
This is enough batter for one 9 x 13 glass baking dish, two 9 inch glass or ceramic pie plates, or a 12 inch cast iron skillet.
This recipe is easy! First, add the butter to the pans and place the pans in a preheated 425 degree oven. I use salted butter.
Using your blender, add in the eggs, salt, sugar, vanilla, and milk. Blend it on high for 20 to 30 seconds. Turn the speed to low, uncover blender, and carefully add in the flour. Replace cover – but you already knew that – and blend it again for another 10 seconds.
Open the oven door, pull out the rack a bit, grab the pans, and swirl the melted butter around to coat the bottom.
Pour the batter into the pans without stirring, and carefully push the rack back in and bake for 15 to 20 minutes.
Out would come beautiful puffed pancakes.
These do deflate rather quickly. You get the oooohs and ahhhhhs when they first come out because they are puffed up and beautiful. But by the time you set them down and serve them they deflate a bit but they are still beautiful. The edges stay up and are the best part. This recipe can serve four people. I always make two batches for my family of five. Any leftovers are eaten plain as a snack.
Looking for the wow factor? Use your cast iron skillet.
These are beautiful to look at and delicious to eat. This is my Tía Renee’s favorite breakfast dish and I’m sure it will become one of yours. This is for you, Tía Renee.
I hope you all have a wonderful and safe New Year’s Eve! May the New Year bring you health, happiness, joy, a good appetite!
- 6 tablespoons butter
- 6 large eggs
- 1 cup milk
- 1 ¼ cups flour
- 1 teaspoon table salt
- ⅓ cup sugar
- 1 teaspoon vanilla
Preheat oven to 425 degrees.
Put butter into a 9 x 13 glass baking dish, two 9 inch glass or ceramic pie plates, or a 12 inch cast iron skillet.
Place in oven to melt butter.
Meanwhile, in a blender, add the eggs, milk, vanilla, salt, and sugar and blend on high for 20 to 30 seconds.
On low speed of blender, remove cover and add in flour.
Replace cover and blend for another 10 seconds until smooth.
Pull out oven rack and swirl the pan with the melted butter to coat entire bottom.
Pour batter into pan.
Bake for 20 minutes - check after 15 minutes if using 9 inch pie plates.
Serve with syrup, berries and whipped or sour cream, or dusted with powdered sugar.