Recipes

Egg Baby

This is a pancake that you bake in the oven. It is fun, poofy, and automatically forms a middle custard layer! Unlike some other skillet pancakes, it does not deflate much if stored in the refrigerator and works great as leftovers.

Turn on oven to 400 degrees. Put a seasoned, 12-inch, cast iron skillet in the oven.

Set a mixing bowl on a kitchen scale and add:

6 ounces teff flour
3 ounces nut meal (we use hazelnut or almond)
3 ounces flax seed meal
3 ounces white sugar
1 tsp salt

Mix the dry ingredients.

Now is the time to consider a "theme" for the egg baby. We usually do a plain version with more milk and fewer spices. We also make blueberry variety that includes a cup of frozen blueberries. We also make a pumpkin variety (see modifications below).

In a blender, combine:

8 large eggs
2 tsp vanilla
1 tsp almond extract
2 cups nonfat milk (for pumpkin variety replace 1 cup of milk with a 15 ounce can of pumpkin)
1 cups frozen blueberries (optional, don't combine with the pumpkin variety)
1 Tbsp ground cinnamon (for pumpkin variety use 2 Tbsp)
1 tsp ground nutmeg (for pumpkin variety use 2 tsp)

If you own a normal blender, pour half the blended wet ingredients into the mixed dry ingredients. Stir. Pour in the other half and stir again.

(If you own a blender with a 90 ounce or larger size blender jar, you can simply add the dry ingredients to the wet ingredients and blend.)

Turn on a stove burner to medium (to keep the skillet hot) and take out:

1 Tbsp butter

Move the skillet to the stove and spread the butter on its inside sides and bottom. Pour in the mix. Turn off the burner.

Increase the oven temperature to 450 degrees. Bake 25 to 30 minutes.

Recipe serves 8.