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Tailgate Treats: Soufflé Pancake
Cold, Hard Football Facts for January 29, 2012
By Mark Cotton....
who is still recovering from the games this past weekend.
You can breathe now.
A lot can be said about the two conference championship game. A lot already has been said about both games so I’ll skip right over that part and get right to the point.
We all need a break. After this past weekend, you are probably slightly grateful that there is an extra week before the Super Bowl. The last two games were so intense that it’s hard to imagine how anything could top it. However, we not only have the Super Bowl coming up, we have a rematch. You are going to need your strength for this last game of the season, and that means you are going to need something to enjoy this weekend, as well as next weekend. Something relaxing, but also easy to make, easy enough that you almost don’t have to think about it. Enter the Soufflé Pancake.
This recipe is nearly perfect. It’s easy, it’s tasty and one recipe makes a lot. The only thing that prevents it from being perfect is that it doesn’t make itself.
And if you want to make on Super Bowl morning, you won't hate yourself for it.
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3 eggs
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1/2 cup butter, melted
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3/4 cups milk
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3/4 cup all-purpose flour
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1/2 teaspoon salt
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Lemon Juice and confectioners sugar (optional)
Preheat the oven to 450 degrees F. Beat the eggs and milk until they are well blended. Add the flour and salt all at once, stirring just to combine. The batter will be slightly lumpy.
Melt the butter in a 12-inch skillet with an ovenproof handle or in a 9-by-13-inch oval baking dish. When the butter is very hot, pour in the batter, transfer the pan to the oven, and bake for 20 minutes or until the pancake is golden brown and puffed.
Bring the pancake to the table immediately (the pancake will begin to deflate quickly). Sprinkle the pancake with lemon juice and confectioners' sugar. You can also serve with fruit or maple syrup.
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