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 big mixing bowl on a kitchen scale and add:

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

Mix the dry ingredients.

In a blender, combine:

8 large eggs
3 cups nonfat milk
1 tsp salt
2 tsp vanilla
1 tsp almond extract (or 2 tsp if you want more almond flavor)

Pour half the blended wet ingredients into the mixed dry ingredients. Stir. Pour in the other half and stir again.

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 460 degrees. Bake about 22 minutes.

Recipe serves 6.