The chickens are FINALLY laying again! They went through the worst molt I've EVER seen this fall, and I haven't delivered eggs since October 28th! (Insane!) So, now that we have fresh eggs again, I took six of them to make ourselves dinner last night.
My mom always made this when I was growing up, and it's called Pancake Fluff. As a child, we ate it with maple syrup, but Tom and I have been taking to eating it as is . . . or maybe even with some salt & pepper. It's very light but also rich. Almost all protein. I think that, in the future, I'll spread some mozzarella & chopped ham (or some such thing) on the top & then put the broiler on for the last two minutes or so. At any rate, we're moving away from 'pancake', and so we need to think of a new name! Anyone?
Mixed up and ready to go into the oven.
It rises like a soufflé!
Side view. Maybe I should have put it on the bottom shelf!
I added roasted pecans in the last minute or two.
I didn't want to add anything while the batter was still soft
because I wanted the pecans (or cheese & ham) to decorate the top and not sink in.
Voila!A side of homemade cinnamon & brown sugar applesauce (from my folks' trees!),
cooked spinach (already on our plates), and it's a meal! (AND there are leftovers for today!)
This looks fantastic! It kind of reminds me of some recipe I tried when I was about 10... I think it was called "Oven Pancake" back then but now can't find anything that looks like it on the web until now! Congrats on the chickens... I can't believe they lay eggs in this brutal winter y'all are having! Hey spellcheck just flagged y'all... do you have a northern setting on your blog that prohibits it's usage on your blog? HEHEHEHEHE
ReplyDeleteLooks to me like a whole bunch of honey bees just committed suicide in your Pancake Fluff. HAHAHAHA!
ReplyDeleteMOTH-ERRRRR! It does NOT! It looks very gourmet-ish. So there.
ReplyDeleteErin, I have to artificially "light" the chickens to get 'em to lay in the winter. (Chickens need 14 hours of daylight in order to lay.) If I heated their coop, as many do, I'd get even more. But, being on solar . . . that isn't really an option. The artificial CFL bulb is enough of a splurge.
And, yah, vee doo haf a Minnie-soh-da setting for da schpell-checker. ;)
P.S. Erin, let me know if you want the recipe.
ReplyDeleteI do, I do! And tell your mama it looks VERY gourmet-ish! And where has she been? Blog is quiet... did she decide to quilt all of Northern MN to keep out the chill?
ReplyDeleteErin, e-mail me at mama(at) chickenmamaoriginals(dot)com, and I'll send you the recipe.
ReplyDeleteMama Pea is finally back online only within the last 2 hours or so, actually. Her computer went belly-up, and it was beyond my capabilities (to fix), so it went into the PC doctor yesterday. Back up & running this evening. I'm sure you'll hear from her tomorrow! She'll like that you wondered about her. :)
I would love the recipe as well-maybe you'll have to post it on your blog?! Glad to hear your birds are "back to work!"
ReplyDeleteFoxy Lady calls that Puff Pancake and I too have often thought it would be yummy with sauteed onions and peppers or cheese and ham / bacon on top. YUM!
ReplyDeleteOkay, since a couple of you have asked . . . instead of sending e-mails . . . here's the recipe!
ReplyDeletePancake Fluff / Puff Pancake / Honeybee Suicide (My Favorite)
4-6 Eggs, the more the richer
1/2 C flour
1 C milk
3/4 teas. salt
4 T melted butter
Beat eggs with mixer, then add & mix in flour, milk, & salt.
Melt butter in the pan you intend to bake in. Once the butter is melted, pour in the batter.
Bake at 425 for 25 minutes. (All the better if you have a convection oven or option.)
That's all! Super easy! Adapt as you wish.
Yum! I'm thinking my Quebecois husband would really like the maple syrup version. May need to make that tonight!
ReplyDeleteGot the recipe! Mama Pea, what do you add to the recipe for the topping or do you just add syrup?
ReplyDeleteWes, figured out how to respond to your posts. Thanks!
Uncle Marty, huhhhhh? Even tho you directed it to Mom, what do you mean about "what do you add to the recipe for the topping or do you just add syrup"?
ReplyDeleteMmmmmm, that looks so good and looks very similar to the Pannekoekens served at a restaurant by the same name here in Rochester.
ReplyDeleteMy recipe calls it a German baked pancake. Love them. Make them every weekend. :)FoxyLady
ReplyDelete