This morning, Anna asked to bake a Honey Puffed Pancake for breakfast. I've blogged about it before, here. The recipe I'll give below. It's not a simple recipe, but she loves it, and I want her to cook, so I said yes. We agreed she should cut the recipe by half, since she's the only one eating it this morning. She did a great job!
It looked wonderful in the pan, as it began to bake.
"Grab the handle upside down, honey. Like this." I show her. "Put the plate beside the pan, and turn the pan over, quickly." You have to trust that a good firm, confident upending of the cast iron will reveal a beautiful pancake.
Honey Puffed Pancake (from the Hancock House B&B, Dubuque, Iowa):
1 cup milk
3 Tbs honey
3 oz. cream cheese, softened
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
3 Tbs butter, divided
Honey Butter Spread:
1/2 cup honey
1/2 cup powdered sugar
1/2 cup butter, softened
cinnamon to taste
Preheat oven to 400º. In blender: milk, eggs, honey, cream cheese, flour, salt, baking powder. Blend ingredients on high for 1 minute. Grease 10-inch ovenproof skillet (We use cast iron.) with 1 Tbs butter. Add remaining 2 Tbs butter. Heat skillet in oven until butter sizzles. Pour batter into skillet and bake for 20-25 min. until puffed and golden brown. Pancake will fall and flatten some after being removed from oven.
Beat the ingredients for the spread while the pancake is baking. You may heat it gently on the stove to a liquid, if you prefer. (As Anna did in the pictures.) You may serve the butter spread with pancake syrup on top, or use it alone.