RECIPE: BIG PUFFY SKILLET PANCAKE

I adore these giant skillet pancakes, sometimes called a Dutch Baby. Sooo much easier for a party than standing at the stove and flipping lots of regular pancakes. I learned this from a friend many years ago in Iowa. I didn't write the recipe down so I recreated it from scratch and as I was testing, I've learned there are a couple of tricks to making a great puffy pancake. First, make sure the sides and bottom of your pan are buttered and also make sure the oven rack is lowered near the bottom of the oven so the pancake will not burn around the edges as the pancake puffs like this one below has. Set the oven to 400 degrees F -but after 15 minutes, up the temp to 425 degrees for the final 10 minutes of baking, checking frequently.

So I learned after a few attempts to lower the rack before you start baking so the edges do not burn.

My favorite way to serve a Dutch Baby or puffy skillet pancake is with a squeeze of lemon and a dusting of powdered sugar but Maple syrup, and chocolate shavings are all very delicious!

Difficulty: Easy 

Prep Time: 5 minutes   Cook Time: 15-minutes, then 5-10 minutes more.

INGREDIENTS

2 tablespoons unsalted butter, divided

3 eggs, room temperature

3/4 cup whole milk

1/4 teaspoon kosher salt

1/2 teaspoon vanilla

3 tablespoons granulated sugar

 1/2 cup all purpose flour

Butter, syrup, Confectioner's sugar or other accompaniments.

 INSTRUCTIONS

Preheat oven to 400. You will turn up the heat after 15 minutes of baking time to 425.

Use 1 tablespoon butter to generously grease the bottom and sides of a cast iron skillet. Set aside. Melt the other tablespoon of butter and allow to cool completely. Set aside.

With a stick blender, blender, or food processor, add the eggs, butter, milk, salt, vanilla and sugar and blend them for 15 seconds. Add the flour and blend the mixture for an additional 1 minute, making sure there are no clumps in the mixture.

Pour the batter into the buttered skillet. Bake 15 minutes then up the heat to 425 degrees for the final 5-10 minutes of baking time or until the pancake is puffed all the way around and the edges are golden brown. The timing will depend on your own oven. Sometimes, it takes 5 minutes more, sometimes more like 10.

Serve with a dusting of Confectioner’s sugar and a squeeze of lemon juice. Other options are fresh berries, whipped cream, or grated chocolate. Warm blueberry compote is also nice in the winter.

RECIPE: EASY THREE INGREDIENT WHIPPING CREAM BISCUITS

These are fast, easy and delicious biscuits that work for breakfast or even as a dessert when you serve them toasted with a scoop of ice cream and some fresh fruit. I often use them for strawberry shortcake because they're fast and easy.

NOTE: If you don't have self-rising flour, you can use all-purpose flour. Simply add 3 teaspoons baking powder and 1 teaspoon salt to 2 cups all-purpose flour.

EASY WHIPPING CREAM BISCUITS

Prep Time: 15 minutes   Cook Time: 12-15 minutes

INGREDIENTS

2 cups self-rising flour plus 2 tablespoons, reserved

1 cup heavy whipping cream

Pinch salt

DIRECTIONS:

Preheat oven to 450 degrees F. 

Line a baking sheet with parchment paper. Mix all ingredients together just until moistened. Using the reserved flour, dust the work surface. Turn the dough out. Knead 2 times only, folding the dough over on top of itself. Flour the rolling pin and roll out the dough to about ½ inch thickness. Flour a biscuit cutter and cut out circles or cut the dough into squares. Place on prepared sheet. Make sure the edges barely touch as you place them on the pan. That way, they will help each other rise. Bake for 12-15 minutes or until golden brown.

Makes about a dozen.

COCKTAIL RECIPE: THE DOUBLE BUBBLE

If you are hosting the girls after work on Friday and you've got nothing in the house or you need a quick cocktail that will make all of your guests happy, just pick up some sparkling Italian soda  and Prosecco. You can find the Prosecco at any wine store and the sparkling soda at Target, Whole Foods, or World Market. I love the Target brand---and it is only $2.50 a bottle. It comes in several different flavors but I used the blood orange for this recipe. This is also a wonderful way to stretch your wedding budget. If you want to have a Champagne toast but don't have the budget, serve my Double Bubble cocktail instead. You'll pay less for the Prosecco and you will stretch it by adding the sparkling soda. Select a flavor that works well with your menu or select a color that matches your color palette.

A two-bubble cocktail: The Double Bubble. Use chilled Prosecco and chilled Italian Sparkling Soda.

The Double Bubble Cocktail

For 1

3 ounces sparkling Italian soda *use your favorite. I love the Blood Orange.

1-2 ounces Prosecco

ice

This refreshing cocktail is my spin on the traditional Mimosa but you serve it on the rocks. Fill your glasses with ice. Pour the sparkling Italian soda over the ice and float the Prosecco on top. Garnish with a twist or a slice of orange.

For a crowd, I add one bottle of Italian Sparkling soda and one bottle of Prosecco to a chilled glass pitcher right before serving so I don't lose my bubbles.