Kale and Mushroom Puffed Pancake
The batter for this puffed pancake can be used for a sweet or savory dish. Serve it up for breakfast, brunch, lunch, or dinner! Very easy, your everyday ingredients, and minimal prep.
3 extra-large eggs
1/2 cup soy milk
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
2 cups sliced mushrooms
2 leaves of kale, roughly chopped
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
- Place butter in a 10-inch ovenproof skillet. Place in a 400°F oven until butter melts. For batter, in a medium bowl use a wire whisk to beat eggs until combined. Add flour, milk, and salt beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes until puffed and browned.
- Meanwhile, wash and prepare vegetables. Sauté vegetables in skillet with olive oil. Add balsamic vinegar. Continue to sauté vegetables until they've reached desired tenderness.
- When pancake is beautifully puffy, slide it out onto a cutting board, pour in vegetables, add cheese if desired (goat cheese with dried cranberries and sliced almonds are a delicious addition), roll up, and cut to serve.
Recipe adapted from "Puffed Oven Pancake" recipe from Better Homes and Gardens Cook Book 75th Anniversary Edition.