French Toast, Pancakes and Waffles
This recipe is a combination of two of our favorites, the classic Sunset Magazine Dutch Baby oven pancake and one from one of our favorite cookbooks. Using a blender to mix the batter and a mandolin to cut your fruit makes this recipe a snap.
1-2 tablespoons sugar, depending on how sweet you want it
2 cups milk
1 cup flour
1 cup cottage cheese
1 teaspoon baking powder
½ cup Butter
- ½ lb cooked breakfast sausage
- Sliced apples, pears or
- Fresh Berries season w/Cinnamon, Nutmeg, Cloves, & Allspice
- Diced Ham, Asparagus & Brie
Plain Pancake: Melt butter in 12” cast iron skillet. Pour in batter and sprinkle with brown sugar if desired.
Apple or Pears: Melt the butter in a 12” cast iron pan. Add fruit and sauté slices lightly. Sprinkle with brown sugar and spices. Pour batter over the top of the slices and bake.
Apple Sausage: See Apple pancake above. When apples are done cooking layer your favorite sausage over the apples. Add batter and bake.
Diced Ham, Asparagus and Brie: Just like the Apple Sausage version only with different ingredients.
Fresh Berries: Melt butter in pan as above. Pour in batter and cook pancake on the stove top for 5 minutes on a medium flame. Add berries around the pancake. Put the pan in the oven and bake until golden brown.
Bake 25-35 minutes until golden brown. Serve with your favorite syrup, jam or powdered sugar and lemon juice.