Description
Great breakfast or snack for family and friends. Easy to make and can be done with gluten-free flour as well.
Ingredients
- 1/2 cup whole wheat pastry flour (or Gluten-Free flour not Almond flour)
- 1/2 cup skim milk
- 2 eggs, scrambled
- A pinch of nutmeg
- 4 tbsp butter unsalted
- 2 tbsp of confectioners sugar
- 1 tbsp of lemon juice from a fresh lemon
Instructions
- Preheat oven to 425 degrees. First, melt the butter in an oven proof pan (10-12 inch size). I used a cast iron skillet. It worked great and crisped up the bottom nicely. Turn off the flame and let the butter finish melting.
- Then, add the scrambled egg to the bowl, then the milk, then sprinkle the flour into the bowl while whisking. Then, add the nutmeg. Don't over mix. Just mix till slightly lumpy.
- Then, pour the batter into the melted butter. Then, bake for 15-20 minutes until it puffed up and is brown.
- Then, sprinkle confectioners sugar on top and put in for another 1 minute.
- Then, let sit for a minute or two and sprinkle with lemon juice.
- I cut it into 10 pieces. As it cooled, it wasn't puffy any longer.
- Serve with jam/preserves.
- Enjoy!
Notes
Note: I have tried to make this with almond flour. While it tasted good, it did not crisp up as much around the ends. However, if you choose to try it with Gluten-Free flour that isn't made with almond flour, it should work. If you decide to substitute the flour, please come back and leave a comment on how it went.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Cuisine: Jewish, Dutch
Nutrition
- Serving Size: 1
- Calories: 209.34 kcal
- Sugar: 5.75 g
- Sodium: 48.72 mg
- Fat: 13.93 g
- Saturated Fat: 8.08 g
- Trans Fat: 0.47 g
- Carbohydrates: 17.01 g
- Fiber: 1.97 g
- Protein: 5.32 g
- Cholesterol: 111.13 mg