This is a great and SUPER easy recipe for a wonderful breakfast treat. We have found it perfect for Sunday morning pre-church because it can be made the night before. It goes by different names -- Dutch Puff or Yorkshire Pudding are the most common.
Breakfast Puff
4 eggs
1 cup whole wheat pastry flour or spelt
1 cup milk, buttermilk or milk with 2 T yogurt (not more than a cup)1 T vanilla
1/4 cup (1/2 stick) butter
Add eggs, flour and milk to blender and blend. If you want to presoak grains, you can do this the night before and stick it in the refrigerator.
Before you cook it: Preheat oven to 425. Allow oven to get hot then stick a square baking dish in the oven and allow it to get hot, then melt the butter in the pan in the oven.
Pour the mix (whisk it first if you refrigerated) into the hot pan. Close up the oven and let it cook about 20-25 minutes.
The key to this dish is a very hot oven, a very hot pan, and very hot oil. As long as these three elements are in place, it will puff up into a beautiful souffle-like creation. If the oven isn't hot enough, it may just take a little longer to cook.
You can also mix things up by adding apples or peaches before pouring into the pan. Or you can take it into the savory realm by omitting the vanilla and adding sausage. It is wonderful with maple syrup and equally as grand with homemade berry syrup. This recipe serves four, but it can be easily doubled and cooked in a 9 x 13 pan. Delicious stuff.
Breakfast Puff
4 eggs
1 cup whole wheat pastry flour or spelt
1 cup milk, buttermilk or milk with 2 T yogurt (not more than a cup)1 T vanilla
1/4 cup (1/2 stick) butter
Add eggs, flour and milk to blender and blend. If you want to presoak grains, you can do this the night before and stick it in the refrigerator.
Before you cook it: Preheat oven to 425. Allow oven to get hot then stick a square baking dish in the oven and allow it to get hot, then melt the butter in the pan in the oven.
Pour the mix (whisk it first if you refrigerated) into the hot pan. Close up the oven and let it cook about 20-25 minutes.
The key to this dish is a very hot oven, a very hot pan, and very hot oil. As long as these three elements are in place, it will puff up into a beautiful souffle-like creation. If the oven isn't hot enough, it may just take a little longer to cook.
You can also mix things up by adding apples or peaches before pouring into the pan. Or you can take it into the savory realm by omitting the vanilla and adding sausage. It is wonderful with maple syrup and equally as grand with homemade berry syrup. This recipe serves four, but it can be easily doubled and cooked in a 9 x 13 pan. Delicious stuff.
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