A Pancake to ‘Peak’ Interest
For better or worse, the holiday season is a time for making memories. Maybe one of those memories is at the often dreaded family reunion where your estranged great aunt treats you the same way she did when she last saw you ten years ago. You must now remind her that you’re no longer “misunderstood” but in fact have a degree and a much more expansive vocabulary. Or perhaps those memories are with friends who throw a fictional-character-themed Halloween party and you spend the night tweeting things like Just walked in on some honey-making between Winnie The Poo and Honey Boo Boo. Oh bother. . . or Edward Scissorhands trying to pour drinks. Enough Said. Whatever the memory, your food should be equally as noteworthy. So when that great aunt suggests a bowl of your favorite childhood cereal for breakfast, or when Honey Boo Boo wakes and begs for something to distract her from the face that she only previously woke up to at the age of five, you can be a boss and serve up this distinctive breakfast.
The Peak-to-Peak pancake may fall under the genre of pancake, but it’s unmistakably a class of its own. Don’t be afraid when one slice of this super pancake stands at the height of four puny instant pancakes. When the Peak-to-Peak cools down, the once mountainous fluffy edible terrain deflates into a nearly perfect doughy fruit bowl, which you then fill with fresh fruit, sugar, a sprinkle of lemon juice, and more powdered sugar. And voila, you’ve simultaneously proved to your family that while you still love Reese’s Puffs cereal for breakfast, you’re a grown-ass adult who also appreciates the finer things, and you’ve served a memory. Bring it on holiday season.
Peak-to-Peak Pancake Recipe
2 1/2 tablespoons unsalted butter
1 1/4 cup milk
3/4 cup flour
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
Preheat oven to 400 degrees. Place butter in 9-inch glass pie pan and melt in oven.
In blender or food processor combine milk, flour, eggs, sugar, salt, and vanilla and process until smooth. Remove pie pan from oven and increase oven temperature to 425 degrees.
Pour batter into pie pan and return to oven. Bake 20 minutes. Reduce oven temperature to 325 and bake 8-10 minutes.
Invert on serving platter. Sprinkle with powdered sugar and serve with fresh berries and warm maple syrup on the side.
Post by Eli Becker. Recipe from Tastebook.com