Looking for that perfect brunch in bed recipe? Easily print and follow the directions to make what will be your new favorite. Each high rise pancake is light, full of flavor, and comes out of the oven with unique undulations and curves. You can make two at a time in a double oven.
2 Tablespoons butter (I use Smart Balance)
1/2 cup organic all-purpose flour
1/2 cup non-fat milk
1/4 teaspoon salt
Pinch of fresh ground nutmeg
Northern Comfort Vermont Maple Syrup, Homemade Blackberry Jelly, Raspberry Balsamic Vinegar (I use balsamic vinegar from 41 Olive)
Powdered Sugar, sifted
Cooking Spray (I use Smart Balance)
Preheat oven to 350 degrees Fahrenheit.
Arrange walnuts on a cookie sheet in a single layer.
Bake 8 to 10 minutes, checking frequently.
Remove and set aside for garnish.
Preheat oven to 425 degrees Fahrenheit (or 218 degree Celsius).
Coast the bottom and sides of the pan well with cooking spray.
Put the butter in a 9-10 inch ovenproof skillet (or ovenproof non-stick pan--make sure the handle will not melt).
Mix dry ingredients together using a whisk.
Crack and beat the eggs.
Add the beaten eggs into dry ingredients.
Place pan in oven to melt the butter.
The pan will be HOT, use oven mits for the next step.
Use oven mits to open the oven door and pull forward the rack.
Coat the bottom and sides of the pan again with cooking spray.
Pour the mixture into the pan.
Use oven mits to swirl the pan to ensure even distribution of the mixture on the bottom of the pan.
Use oven mits to push back the rack and close the oven door.
Bake for 18 to 20 minutes until puffy and evenly browned on the outside.
Use oven mits to remove from oven.
Carefully use oven mits and a spatula to remove the high rise pancake from the pan.
Sprinkle with toasted walnuts.
Drizzle with Northern Comfort Vermont Maple Syrup, Homemade Blackberry Jelly, or Raspberry Balsamic Vinegar.
Sift powdered sugar and dust pancake.
Northern Comfort Vermont Maple Syrup
Homemade Blackberry Jelly
Raspberry Balsamic Vinegar