Typos Happen -- please contact us with any errors you find -- thank you!


New Use For Your Omlette Pan!

Pannekoeken --

pancakes meet omlettes meets crepes

more history at Wikipedia


1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk (any milk will do)
3/4 cup all-purpose GF flour (or try 1/4 each of buckwheat flour, rice flour, and arrowroot)


Place the butter in your ovenproof omlette pan
Preheat your oven to 400 degrees. Putting the skillet with the butter on the rack in the center as it warms up. Remove the pan when the butter is melted.
Whisk the eggs and the salt in a medium. Add the milk.
Whisk the flours until well aerated -- uniform color then whisk into egg mixture until nearly smooth.
Pour the batter into the pan.
Bake for 15 to 20 minutes or until the top starts to turn golden brown.
Serve hot.

Serving ideas:
Sprinkle toppings of choice just before baking. Some toppings to try include:

Some toppings to try upon serving:
pure maple syrup

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

No comments: