Favorite New Breakfast Recipe

Puffy Oven Pancake (from Betty Crocker)

I personally make the double oven size, and we really like the apple oven pancake version. It's not very filling so we can easily eat the double oven pancake size.

More like a popover than a pancake, this oven pancake puffs up high around the edges when it's done. Serve it quickly, before it sinks.

2 T butter or margarine
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 t salt
lemon juice and powdered sugar or cut-up fruit, if desired

1. Heat oven to 400* F. In 9-in pie plat,e melt butter in oven; brush butter over bottom and side of plate.

2. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat or pancake may not puff.) Pour into pie plate.

3. Bake 25-30 mins or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar or topped with fruit.

**Also try making the Apple Oven Pancake**

Make pancake as directed except sprinkle 2 tblspns packed brown sugar and 1/4 t ground cinnamon evenly over melted butter in pie plate. Arrange 1 cup thinkly sliced peeling baking apple (1 medium) over sugar. Pour batter over apple. Bake 30-35 mins. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.

**Also try Double Oven Pancake to double the recipe**

Melt 1/3 C butter or margarine in 13 x 9 inch pan. Use 4 large eggs, 1 cup flour, 1 cup milk, and 1/4 t salt.