I love breakfast! I could eat breakfast for breakfast, lunch and dinner. Alas it is too time consuming to make breakfast on the weekdays. But I do have a few things pre-prepared that I can take and heat up at work. I love Kayln's egg muffins with bacon, green onions and sharp cheddar cheese. And Bob's Red Mill Mighty Tasty Gluten Free Hot Cereal is delicious with a little butter and honey. I also like baked oatmeal and while trying to find that link, I ran across a baked oatmeal recipe by Ginger Lemon Girl that I have to try!
Last weekend I had some strawberries that were starting to get old, so I thought I would try to rework a recipe that I used to love from the Better Homes and Gardens Cookbook.
The result was different from the original gluten version, but still very yummy. The gluten version puffs up nicely and sort of creeps up the sides of the skillet. My gluten free version was more dense, less puffy, but had a lot of little air bubbles trapped in it. I think it would actually make a yummy skillet pancake served with maple syrup.
Oven Puff Pancake (Gluten Free)
2 Tbls butter
2 eggs
1/2 cup milk
1/2 cup gluten free flour mix (I used Pamela's Baking and Pancake Mix)
Preheat the oven to 425 degrees. While the oven is heating, place the butter in an oven safe 10 inch skillet and put the skillet in the oven for about 5 minutes to melt the butter.
Put the eggs in a medium mixing bowl and beat for a minute. Add milk and flour mix and stir until batter is smooth.
Pour the batter into the hot skillet and bake for 20 minutes. Top the warm pancake with sliced fruit and a sprinkle of powdered sugar.
