This recipe gives you a reason to purchase a small cast iron frying pan. A “Yorkie” is the perfect vessel for leftover meat and gravy. Add a little sugar to the batter, and it becomes a “Dutch Baby”, to fill with sauteed fruit for breakfast.
For more complete information, check out the whole blog posting here.
Ingredients
- 1 Large Egg
- 3 tbs All Purpose Flour Or "light" gluten-free flour plus a pinch of Xanthan gum
- 3 tbs Milk Low fat is fine
- 1 tsp Oil Plus extra for pans
- 1 pinch Salt
Instructions
- Preheat the oven (toaster oven) to 425°F.
- Place 1/2 tsp oil in each of 2 muffin pan cups, or 1 tsp oil in a 6-inch baking dish or cast-iron skillet.
- Preheat the muffin pan for 5 minutes, a heavier cooking vessel for 10 minutes.
- Meanwhile, combine all batter ingredients, whisking until smooth.
- Quickly pour batter into hot pan(s). It should sizzle.
- Bake until puffed, golden brown and set, 15 - 20 minutes.
- Serve immediately.
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