For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.
I used a mixture of strawberries and raspberries because I only had about a half cup of each. I used whole wheat white flour and buttermilk instead of whole milk. I used a round cake pan instead of a skillet because I don't have a cast iron skillet. This was really easy to make with my oldest son and when it was done, I let it cool for a couple minutes, then flipped it out and cut it into pieces with a pizza cutter. My kids had this with a little butter and homemade freezer jam. Huge hit!
Read More
I used a mixture of strawberries and raspberries because I only had about a half cup of each. I used whole wheat white flour and buttermilk instead of whole milk. I used a round cake pan instead of a skillet because I don't have a cast iron skillet. This was really easy to make with my oldest son and when it was done, I let it cool for a couple minutes, then flipped it out and cut it into pieces with a pizza cutter. My kids had this with a little butter and homemade freezer jam. Huge hit!
Read More
Awesome recipe! I have made many of the variations and they have turned out great too. I will say that I like this recipe best with just two eggs. Thanks for sharing!
Read More
Simple recipe to follow although I made a few tweaks. Instead of 1/4 c sugar I used 2 TBSP agave syrup which made this sweet enough. I used a gluten-free baking mix instead of flour. I also added (surprise) a few mint leaves to the blender my new fave flavor combo of strawberry/mint. I didn't have whole milk so I used 1/2 c strawberry honey yogurt and 1/4 c 2% milk. The consistency is similar to a ricotta cheesecake so I may try making it with ricotta instead of yogurt next time and increase the sweetness. Overall I thought it was simple and yummy.
Read More
I love this recipe! So easy on a lazy Sunday morning! I have one suggestion if making with strawberries try using 1/4 tsp vanilla and 1/4 tsp almond extract. The almond really complements strawberries.
Read More
If you are looking for a delicious and easy breakfast you may want to try this recipe. No need to heat up the pan I just put the butter in the skillet and put it in the oven while it was preheating until the butter was melted. I also added extra strawberries. Some of us preferred it served with real maple syrup while others preferred it with whipped cream. However it was served everyone loved it. This made a tasty and attractive breakfast.
Read More
Varied recipe using frozen blueberrys and 2 eggs, was very nice but will try's savory version tomorrow using grated cheddar and 2 eggs with no sugar. Very easy recipe but also very flexible.
Read More
LOVE this recipe. I followed the recipe to a T the first time and give it 5 stars. I have since modified it using coconut oil instead of butter since we don't do much dairy and I also throw in blueberries in addition to strawberries. I like it with the 3 eggs as it seems almost custardy. I double the recipe and bake it in a 9x13 pan. Any leftovers can be eaten cold straight from the fridge almost like a dessert. Can't wait to try a savory version as others have suggested (no sugar and cheese added). Very versatile recipe.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used a mixture of strawberries and raspberries because I only had about a half cup of each. I used whole wheat white flour and buttermilk instead of whole milk. I used a round cake pan instead of a skillet because I don't have a cast iron skillet. This was really easy to make with my oldest son and when it was done, I let it cool for a couple minutes, then flipped it out and cut it into pieces with a pizza cutter. My kids had this with a little butter and homemade freezer jam. Huge hit!
Awesome recipe! I have made many of the variations and they have turned out great too. I will say that I like this recipe best with just two eggs. Thanks for sharing!
Simple recipe to follow although I made a few tweaks. Instead of 1/4 c sugar I used 2 TBSP agave syrup which made this sweet enough. I used a gluten-free baking mix instead of flour. I also added (surprise) a few mint leaves to the blender my new fave flavor combo of strawberry/mint. I didn't have whole milk so I used 1/2 c strawberry honey yogurt and 1/4 c 2% milk. The consistency is similar to a ricotta cheesecake so I may try making it with ricotta instead of yogurt next time and increase the sweetness. Overall I thought it was simple and yummy.
I love this recipe! So easy on a lazy Sunday morning! I have one suggestion if making with strawberries try using 1/4 tsp vanilla and 1/4 tsp almond extract. The almond really complements strawberries.
If you are looking for a delicious and easy breakfast you may want to try this recipe. No need to heat up the pan I just put the butter in the skillet and put it in the oven while it was preheating until the butter was melted. I also added extra strawberries. Some of us preferred it served with real maple syrup while others preferred it with whipped cream. However it was served everyone loved it. This made a tasty and attractive breakfast.
Varied recipe using frozen blueberrys and 2 eggs, was very nice but will try's savory version tomorrow using grated cheddar and 2 eggs with no sugar. Very easy recipe but also very flexible.
LOVE this recipe. I followed the recipe to a T the first time and give it 5 stars. I have since modified it using coconut oil instead of butter since we don't do much dairy and I also throw in blueberries in addition to strawberries. I like it with the 3 eggs as it seems almost custardy. I double the recipe and bake it in a 9x13 pan. Any leftovers can be eaten cold straight from the fridge almost like a dessert. Can't wait to try a savory version as others have suggested (no sugar and cheese added). Very versatile recipe.