the theme is pumpkin

Happy Thanksgiving, to all you fellow Canucks. We kicked off the holiday weekend with pumpkin pancakes. I can recommend these spiced flapjacks, especially to those that have to wait another month for turkey and trimmings.

This recipe was scrawled on a post-it note so I have absolutely no idea where it recipe came from. My apologies.

pumpkin pancakes
serves 4

2 1/2 C flour
4 Tbs sugar
4 teas baking powder
1 teas cinnamon
1 teas ground ginger
1 teas salt
1/4 teas nutmeg
1/8 teas ground clove
1 egg
1 egg white
3/4 C pure pumpkin puree
4 Tbs butter, melted
2 C milk

Whisk together dry ingredients in large bowl. In medium bowl, whisk together egg, egg white, pumpkin puree, melted butter and milk. Fold wet into dry. Cook on buttered skillet.

***

Also on the menu this weekend, standing in for turkey and stuffing are my go-to roast chicken and a new wild rice pilaf. And for dessert, pumpkin ice cream and ginger cookies.

The food is prepped so all that's left to do is sit back, relax, and wait for our company to arrive. The artist among us may also want to put some finishing touches on her table decorations.

banana-y muffins

Remember that slogan 'kid-tested, mother-approved'? If muffins needed slogans, that one fits these bran-banana muffins. 'Cause even though I only added about 1/3 cup of chocolate chips, you'd have thought they were covered in chocolate given the resulting smile!

[recipe here, but sub chocolate for nuts and butter for margarine]

And while we're on the subject of banana muffins, here's another recipe I've made a couple of times (but again subbing in butter for whatever oil it calls for.) It's quite nutty, for when you're feeling... well, like a nut. 

proscuitto + egg + baguette

I'm slowly surfacing after my babymoon. So much so that we had some good friends over for brunch last weekend and I made something new! 

It was all very exciting, coming from the land of frozen soup and frozen mac 'n cheese. 

These eggy baguettes from a recent Martha Stewart mag are pretty tasty. My only complaint is that they are a tad awkward to eat, but that's a small price to pay for such a union of delicious ingredients. Proscuitto, lemon, parsley, parmesan, baguette, and egg. What's not to like? Especially since they are darn simple to make. 

Just add fruit salad, yogurt, and a strong cup of tea to help you forget the hours you were awake with the baby the night before.

 

[recipe here]

apple, raisin and oat scones

All agreed these scones are fantastic. They're not too sweet, or heavy either. 

Bonus: rustic, organic-shaped scones means you don't have to clean muffin tins 

apple, raisin and oat scones
adapted from Martha Stewart

1 2/3 C all-purpose flour (I subbed out 2/3 C for whole wheat), plus more for rolling
1 1/3 C rolled oats
1/4 C plus 2 Tbs brown sugar
3/4 teas cinnamon
1/2 teas nutmeg
2 teas baking powder
3/4 teas baking soda
1/2 teas salt
3/4 C (1 1/2 sticks) cold unsalted butter, cut into pieces
2 C diced apple (2 apples), cut into generous 1/4" cubes
1/2 C raisins
1 C cold buttermilk, plus more for brushing
1/2 teas pure vanilla extract
sugar for sprinkling

Preheat oven to 400 degrees. Line two baking sheets with parchment paper; set aside.

Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in cold butter (I use my fingers) until a coarse meal forms. Add apples, raisins, buttermilk, and vanilla. Stir until dough just comes together.

Turn out dough onto floured surface and pat into a 6-by-8-inch rectangle. Cut into twelve squares with a floured knife and place a couple of inches apart on prepared baking sheets. At this point, you could brush the tops with buttermilk, then sprinkle with additional oats and sugar. I lazily skipped the buttermilk and oats and went straight for sugar, no harm done. Bake until golden (20-22 mins), rotating sheets halfway through baking time. Let cool on sheets for 10-15 minutes. Serve warm or at room temperature. (I'm freezing them for later breakfasts, hoping the apples retain an appetizing consistency.)

our oatmeal

We eat a fair amount of oatmeal around here. Not boring, plain oatmeal, but the kind with lots of our so-called 'buried treasure' in it. (The kid eats an entire bowl trying to get all the dried fruit and berries.)

We keep a large jar in the cupboard with the base mix, to which we add frozen berries (hence my freezing 40 pounds of blueberries this summer!) and water when we're half-awake. Trouble is, there's an extreme lack of precision when we mix up the base and make up the oatmeal and honestly, I've been sitting on these pictures for a couple of months already because I can't be bothered to measure all the stuff.

I'm hoping that if you're interested, you'll start experimenting with your own batch, using what you like from ours. An adventure in the kitchen!

To make the base, we fill up almost 1/2 the jar with the additions -- a couple of wooden spoons full of brown sugar, a couple pinches of salt, 2-3 handfuls of dried fruit (Raisins and dried cranberries almost always. Golden raisins, currents, or cherries sometimes), several spoonfuls of wheat bran, a few spoonfuls of flax seed or ground flax, and several shakes of the ground cinnamon.

Then we fill the jar up with quick rolled oats, shake it and roll it around until it's all mixed together, and put away in the airtight jar until needed.

In the morning, we put 1/2 cup per big person, 1/4 cup per little person into a frying pan (as opposed to a saucepan -- more surface area works better, I find), add a couple handfuls of frozen berries, and add water from the tap.

How much water you ask? "More water than last time, but less than that time that it was too watery." That's about how it goes -- I kind of shake the pan as I'm adding the water and I only add the water until everything is nicely covered. If there's too much, the oatmeal gets gooey and bland, if not enough, it's kind of gluey and thick. What's the difference between gooey and gluey, you ask? Try it and you'll see!

What a lot of words and explanation for a little pan of oatmeal, eh?! But wait, there's more! I have to tell you what happens next.

Bring it up to a simmer and let it bubble for a few (maybe five?) minutes, until it's the consistency you want and the berries have had a chance to stew and bubble their juices into the pan. To serve, we mix in a couple big spoonfuls of flavoured yogurt and voila -- a delicious, quick and warm breakfast.

And since oatmeal does not 'stick to my ribs' as it's apparently supposed to, I recommend eating it with a piece of toast n' jam or a hard-boiled egg.

breakfast sausage patties

I mentioned these breakfast sausages once before, around the time I made a batch and froze them. The fennel, sage and thyme makes these so tasty, it's already time to make another batch. I can attest that they're excellent with a side of eggs, with potatoes, or like so, in a breakfast sandwich.

breakfast sausage patties
from Mad Hungry

makes 8-12

1 lb ground pork
1 garlic clove, minced
1 Tbs dried sage, crumbled
3/4 teas dried thyme
1/2 teas dried fennel, crushed
pinch of ground nutmeg
1 1/2 teas salt
1/2 teas freshly ground black pepper
1 large egg white
2 teas vegetable oil

Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt and pepper in a medium bowl. Add egg white and combine thoroughly. Cover and chill for at least 15 minutes.

To easily form sausage patties, rinse your hands in cold water. Shape mixture into 2" patties (original recipe says you'll get 8, but I got 12 out of a batch).

*If freezing for later, freeze individually on parchment-lined baking sheet, and then wrap each in a little of the parchment before putting into ziplock bag.

Heat oil in skillet over high heat. Fry sausages on both sides until completely cooked and golden brown. Drain and serve immediately. Apparently cooked patties can be fully cooled, wrapped, and frozen for microwave reheating, but I haven't tried it.

banana oat muffins

These are tasty -- and they're healthier than your average bear's banana oat muffins.

Recipe here. Following some advice in the comments, I used unsweetened applesauce instead of the oil, upped the vanilla to 1 teaspoon, and added 3/4 teas of cinnamon. Perfect.

The few that were left after a couple of days went bad on the counter. Looking back on it, I should've put these in the fridge on account of the applesauce.

cranberry-lemon scones

All too often, cranberries get paired up with orange in baked goods. Why is that? They aren't that great together (in my humble opinion, of course) and there's a far better option: cranberries and lemon.

Need convincing? Try these cranberry-lemon scones.

baked eggs

It was a good morning. We all slept until 8am. That's 8 o'clock, people! Pretty darn great considering we have a babe in the next room that usually wakes us up by 6:30am. We were so happy, we made baked eggs.

(Oh how I wish I had natural light in my kitchen!)

This recipe calls for a few different herbs, but feel free to use what fresh herbs you have on hand. I tend to make this in the summertime when I have a variety of herbs growing, but it's equally good in the winter when I may only have one herb at the ready.

This morning I used fresh parsley and a pinch of dried thyme, but I've also made it with dill and parsley, and it's really good with just tarragon. (But we already knew that eggs and tarragon go really well together.)

baked eggs

inspired by Ina Garten's herbed baked eggs - Barefoot in Paris

serves 4

1/2 teas minced fresh thyme leaves

1/2 teas minced fresh rosemary leaves

2 Tbs minced fresh parsley

2 Tbs freshly grated parmesan cheese

8 large eggs

1/4 c cream or milk (not skim though, fat content is important)

2 Tbs unsalted butter

salt and pepper

toasted french bread, brioche, or just plain whole wheat

Preheat broiler for about 5 minutes and place the oven rack 6-10" below the element.

Combine the fresh herbs and cheese. Set aside. Carefully crack 2 eggs into each of 4 small bowls. (You won't be baking in these -- you just need to have all the eggs ready to go before you start cooking.)

Put four individual gratin dishes on a baking sheet and put 1 tablespoon of cream and 1/2 tablespoon of butter in each dish. Place under the broiler for just a few minutes, until hot and bubbly.

Quickly and carefully, pour 2 eggs into each gratin dish and then sprinkle evenly with the herb-cheese mixture. Season each with salt and pepper and then place back under the broiler for 5-7 minutes, until the whites of the eggs are just cooked. Remove from oven and allow to set for another minute or two. The eggs will continue to cook but the yolks will stay nice n' runny for dipping your toast.

buttermilk waffles

These buttermilk waffles are from the original Joy of Cooking, which has the reputation of being a most reliable cookbook for basic recipes and techniques, but I don't use it much for things other than breakfast foods, baking recipes, and meat-cooking techniques.

In fact, I find the vegetables section hopelessly and hilariously dated -- lima bean casserole or cooked lettuce, anyone?

But after I give that section a chuckle, I move on to the 'griddle cakes' chapter, which includes lots of variations of pancakes, crepes, waffles, and, well, griddle cakes.

my fave combo of 1/2 berries and yogurt, 1/2 pure maple syrup

My small issue with buttermilk anything is that I'm left with half a carton of buttermilk to go bad in my fridge. But apparently, I could freeze leftover buttermilk and use it later with good results in baking and cooking. Have you tried this?

classic buttermilk waffles

makes 5-6 waffles

2 C flour

1/4 teas baking soda

1 1/2 teas double-acting baking powder

1 Tbs sugar

1/2 teas salt

2 eggs, separated

1 3/4 C buttermilk

6 Tbs melted butter

In large bowl, sift together flour, soda, powder, sugar, and salt. In another bowl, beat 2 egg yolks, then add and beat together buttermilk and melted butter. Pour wet ingredients into dry ingredients, stirring until just combined.

In clean bowl, beat 2 egg whites until stiff. Fold them into the batter, being careful not to swish too many of the air bubbles. Cook batter in waffle iron.

cheddar and herb biscuits

We had some killer biscuits last night. These cheesy flaky treats acted as a great distraction from an otherwise boring meal of just soup. They would also make for a yummy sandwich -- a little lettuce, tomato, and ham -- or for a fun brunch alongside eggs n' bacon.

herb and cheddar biscuits

based on recipe in Bon Appetit

makes 12 large biscuits

3 3/4 C all-purpose flour

1 1/2 Tbs baking powder

1 1/2 teas baking soda

1 1/4 teas salt

1/2 C chilled unsalted butter, plus another tablespoon or two melted for brushing

2 1/2 C (packed) coarsely grated sharp cheddar cheese

1/3 C chopped fresh parsley or chives

1 3/4 C chilled buttermilk (or regular milk with the juice of 1/2 lemon; let sit for a couple minutes to curdle)

Preheat oven to 425 degrees. Line two baking sheets with parchment paper.

Combine flour, powder, soda, and salt in large bowl. Cut in butter cubes and blend until coarse meal forms. Mix in grated cheese and fresh herbs. Gradually add buttermilk, stirring to moisten evenly (batter will be pretty sticky.)

Drop generous 1/2 cups of batter on prepared baking sheets, spacing the mounds a couple inches apart. Bake biscuits until golden and tester comes out clean, 18-20 mins. (You may need to turn/swap the two baking sheets halfway through so all the biscuits bake evenly.) Remove from oven and brush with melted butter. Let cool a 5-10 minutes before serving.

cereal box muffins

Something struck me supremely easy about the muffin recipe on the side of my bran flakes cereal (seriously, what muffin recipe is difficult?), so I gave it a try. Yum, these are tasty -- and oh so easy.

sorry for the crappy picture!

bran muffins

slightly adapted from the side of my cereal box

makes 1 dozen

1 1/2 C bran flakes cereal

1 1/4 C whole wheat flour

1 Tbs baking powder

1/2 C dried cranberries

1/2 C golden raisins

1/4 C butter, room temperature

scant 1/2 C granulated sugar

1 egg

1 C milk

Preheat oven to 400 degrees. Grease 12-cup muffin tin and set aside.

In large bowl, stir together cereal, flour, baking powder and dried fruit. In another bowl, beat together butter and sugar until creamy. Then beat in egg, then milk. Pour wet ingredients over dry ingredients and stir until just combined. Divide evenly into tin and bake for 20 minutes, or until tester comes out clean.

pumpkin bread

I've got Christmas on the brain. But before I get so far into thinking about upcoming holiday goodies that it hardly feels like the season for pumpkin, may I recommend a moist pumpkin bread?

Sorry, I'm not sure where this recipe came from -- copied from somewhere on a scrap of paper.

pumpkin bread

1 loaf

2 C all-purpose flour

2 teas baking powder

1/2 teas baking soda

1/2 teas salt

1 C packed brown sugar

1 teas cinnamon

1/2 teas ground nutmeg

1/2 teas ground cloves

2 large eggs

1/2 C butter, melted

1/3 C pure maple syrup

1 C canned unsweetened pumpkin (or pureed, fresh steamed pumpkin)

Preheat oven to 375 degrees. Grease a 9x5x3" loaf pan and set aside.

Mix flour, powder, soda, salt, sugar, and spices in large bowl. In a medium bowl, whisk together eggs, butter, syrup and pumpkin. Pour wet ingredients over dry ingredients and fold together. Pour into prepared loaf pan and bake for 45-55 minutes, until toothpick comes out clean. Carefully turn out onto wire rack and let cool a bit before serving. Serve warm or room temperature.

sticky buns

Hi. Has it been long enough since Christmas breads and buns for this? Are you really serious about your New Year's resolutions or can I tempt you with something sticky sweet and carb-laden?


I know I've mentioned these before, but they really do deserve their own post. Pecan sticky buns (or in this case, walnut sticky buns) are one of my favs. Thanks, Martha Stewart.

You have to plan ahead a bit, as the dough needs to sit overnight and they need to be shaped and rise again in the morning, but I'm telling you they are worth the wait. And since they're best eaten fresh, I'd wait for a time when there aren't just two of you sitting around the fire... although we've done that too.

I rely on my Kitchenaid mixer to do all the work with this recipe. Since I've never tried kneading it all by hand, I'll just give the mixer instructions...

pecan sticky buns
makes 12

1 1/4-oz package active dry yeast
1/2 C plus 1 Tb warm milk (not hot!)
3 C all-purpose flour
1/6 cup granulated sugar
1 teas salt
2 eggs
1/2 pound (2 sticks/1 cup) unsalted butter, room temperature, cut in pieces, plus more for buttering tins
1 1/2 C pecan halves
1 C light corn syrup (or just get the squeezable bottle and don't bother measuring)
about 2/3 C packed brown sugar
a little more than 1/4 C sour cream
about 1/2 Tbs ground cinnamon -- several shakes of the cinnamon shaker

The night before...

Line a glass baking pan (13x9) with parchment paper and set aside. In a small bowl, combine yeast and milk. Let stand until the yeast is creamy (10 mins.)

In the bowl of your magic mixer (fitted with the dough hook) combine flour, granulated sugar and salt. Add yeast mixture and eggs. Mix on low until completely combined.

Raise speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing until the dough is smooth and shiny. This takes a long time, like 8 to 10 minutes to fast mixing. (Now you see why I entrust this job to a machine.) Transfer the dough to the lined baking pan and spread it out. Cover with plastic wrap and place in the fridge to chill overnight.

The next morning...

Take dough out of the fridge and let stand at room temperature until slightly softened (15 mins.)

Meanwhile, generously butter a standard muffin tin. Chop most of the pecans, and with about 1/2 cup of the pecan halves, split them lengthwise. Keep the two types separate. In the muffin tin, pour a bit of corn syrup in each cup. With my corn syrup in a squeeze bottle (how industrial does that sound, eh?!) I just add enough to cover the bottom, maybe a 1/8-1/4 inch deep. Add about a teaspoon of brown sugar to each and divide the halved pecans among the cups. Set aside.

Roll out dough lengthwise, 1/4 inch thick, and into a rectangle (about 12 x 15 inches.) Spread sour cream over the surface, leaving a 1/2-inch border. Sprinkle cinnamon and 1/3 C brown sugar over the sour cream. Cover the mix with chopped pecans. Roll the dough lengthwise.

Using a sharp knife, slice the roll into 12 slices and place in the muffin tins. Preheat the oven to 350 degrees. Cover muffin tin with parchment paper and let rise in a warm place for another 30 minutes. I put mine on the preheating oven.

Transfer sticky buns to the oven. I recommend placing a cookie sheet on the rack below to catch any drips. Rotate the pan to get even baking. Bake until buns are dark golden brown, about 40 minutes.

Remove from the oven and immediately turn buns out onto a sheet of parchment paper. Replace any pecan halves that fell off the buns, and let cool a bit before eating. Wow. Yum.

braided bread

I am of the opinion that cardamon makes most any baked good better, so I was happy to finally give Angry Chicken's Christmas Braid a try. This sweet cardamon bread is a familiar taste in my family -- and commonly known among us as 'Finnish coffee bread' or pulla.

Whatever you call it, you still get to braid your food!

I love mine warm, with a small spread of butter and a cup of tea.

'jammer' cornmeal muffins

In the Pacific Northwest, there's the great Grand Central Bakery, which serves, among other things, the jammer.

Ode to the jammer! It's a big ol' biscuit with a pile of jam in the center for dipping.

In the spirit of the jammer, I wanted to try Barefoot Contessa's raspberry corn muffins (from her first cookbook). They may not be so good for an on-the-go snack -- the jam on the top kind of limits this muffin's "willingness to travel" -- but they're great lazy brunch food.


'jammer' cornmeal muffins
makes 12 large muffins (I made 12 regular-sized muffins and used the remaining dough in mini muffin tins -- the minis are in my freezer, un-jammed, waiting for a rainy day)

3 C flour
1 C sugar
1 C cornmeal
2 Tbs baking powder
1 1/2 teas salt
1 1/2 C milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 C yummy jam (I used blackberry)

Preheat oven to 350 degrees. Line muffin tins with paper liners (for my mini muffin tins, I just greased well).

In a large bowl, mix together the dry ingredients. In a separate bowl, combine the wet ingredients (except the jam!) Pour the wet stuff into the dry stuff and stir until just blended. Spoon into prepared muffin tins, filling all the way to the top. Bake until the tops are crisp and the toothpick tester comes out clean (about 30 mins.) Cool slightly before removing from the pan.

After the muffins cool, spoon the jam into a pastry bag, fitted with a large round tip. Push the tip of the bag into the muffin and squeeze some jam into the middle of the muffin. Repeat!

leek and roasted bell pepper quiche

Mmm, quiche. Sometimes I just crave your flaky crust (thanks, Tenderflake) and eggy goodness.

This is kind of a wing-it recipe that used the buttermilk I had on hand, fulfilled my urge to roast a pepper, and put to good use the egg insides from my egg votives.

Usually when I make a quiche, I just mix everything together and pour it into the crust. This time, I tried layering the ingredients like Elise does, like so...

First layer: grated gruyere cheese. Second layer: sauteed leeks.

Third layer: julienned roasted bell pepper. Fourth layer: egg mixture.

leek and roasted bell pepper quiche
serves 4

olive oil
2 leeks, white and light green parts only, thoroughly cleaned and sliced
1 bell pepper (I used yellow, but red would be pretty)
couple dashes of salt
couple turns of freshly ground black pepper
4 eggs
3/4 C buttermilk (or you could use half-n-half)
1 generous cup of grated gruyere cheese
pinch of ground nutmeg (about 1/8 teas)
1 frozen pie-crust in its tin

Preheat oven to 375. Usually, these frozen pie crust directions have you thaw it a bit for 10-15 mins before filling, so I take mine out of the freezer about now.

In large saute pan, heat a couple tablespoons of olive oil. Add leeks, some salt, and some pepper, and saute until soft (10 mins.) Meanwhile, roast the bell pepper, remove skin, and julienne.

In medium-sized bowl, beat together eggs, buttermilk, nutmeg, and a small handful of cheese.

On an foil-lined baking sheet, set the slightly-thawed pie crust. Layer the rest of the cheese, the leeks, then the roasted pepper into the crust. Pour egg mixture over top (it'll be really full.) Bake until set and golden, and until a knife inserted into the center comes out clean (about 40 mins). Remove from oven and let sit 5-10 minutes before slicing.

apple pancake

If you're anything like me, you get into a nice little food rut every once in a while. Not a boring food rut, but a comforting food rut --like breakfast for dinner on Fridays, or soup for lunch on Sundays.

But have you been needing a little variation on the comforting, but the have-made-enough-times-to-be-deep-in-the-rut pannukakku? Yeah, me too.

I'm not sure which country gets to claim this baked wonder -- Finland, Germany, Sweden, Holland? We'll just call it apple pancake.



apple pancake
serves 4

3 eggs
3/4 C milk
3/4 C flour
1 teas vanilla
1/4 teas salt
1 apple (or pear would be good too), thinly sliced
2 Tbs sugar
3/4 teas cinnamon
2 Tbs unsalted butter

Preheat oven to 450 degrees. Place a 12-in oven-proof skillet into the oven to warm it. In a medium bowl, whisk together the eggs, milk, flour, extract, and salt until smooth. In a separate bowl, toss the fruit with the sugar and cinnamon.

Remove the preheated skillet from the oven and add thebutter, swirling until it's melted. Arrange sliced apples (or pears) in a single layer and pour batter over top. Bake until puffed, golden, and cooked (25 mins.) And it does rise somethin' delicious. Serve with maple syrup.

deliciously pumpkin muffins

I'm a big fan of having breakfast for dinner.

When I was little and my mom would make pancakes for supper, the mood was more playful and relaxed than if she'd made a real dinner. To this day, eating the wrong meal just feels more fun.

Here are the pumpkin muffins I made the other night to accompany our bacon and eggs. The recipe is only slightly different than the one found on Simply Recipes (namely, mine isn't heavy on the ginger.)


pumpkin muffins
makes a dozen

1 1/2 C flour
1/2 teas salt
1 C sugar
1 teas baking soda
1 C pumpkin puree
1/3 C melted unsalted butter
2 eggs, beaten
1/4 C water
heaping 1/2 teas nutmeg
heaping 1/2 teas cinnamon
1/2 teas ginger
2/3 C chopped pecans or walnuts

Preheat oven to 350 degrees. In medium-sized bowl, sift together flour, salt, sugar, and soda. In another bowl, mix together pumpkin, melted butter, eggs, water, and spices. Combine wet and dry ingredients until just incorporated. Fold in nuts.

Spoon into greased muffin tin. Bake 25-30 minutes, until an inserted toothpick comes out clean. Enjoy!

pannukakku

I've eaten my fair share of pannukakku over the years -- it's basically a Finnish pancake. The gooey, slightly sweet pancake seems to be a mainstay in immigrant families like mine.

Pannukakku is traditionally served with fresh lemon juice and icing sugar (where they grow lemons in Finland, I don't know). While I love it that way, I also enjoy it with grapefruit segments and powdered sugar, applesauce, berries of some sort, and just plain syrup. Any way you slice it, it's good cookin' and easy as all get out.


pannukakku
serves 4

1/4 C unsalted butter
2 eggs
2 C milk
1 C flour
3 Tbs sugar
1/2 teas salt

Put butter into a 9 x 13" baking dish. Place in oven and preheat oven to 400, melting the butter in the pan.

Sift together flour, sugar, and salt in small bowl. Break eggs into other, medium-sized bowl. Beat eggs until frothy. Whisk flour mixture into eggs, alternately with the milk, until all ingredients are well combined. Beat with whisk until no lumps remain. Pour into heated pan with melted butter.

Bake until bubbly, brown, and slightly inflated (25-30 mins). Top will fall as it cools. Serve warm, with fixin's of your choice.