Sunday, September 2, 2012

Big Egg Recipe

I am thrilled to share with you one of our favorite breakfast dishes.  This recipe has been passed down to me from my mother in law.  She came by this recipe when she was in Zaire working as a missionary.




The recipe is amazingly simple, quick and delicious!

Big Egg
3 eggs
1/2 cup of flour
1/2 cup of milk
3 tbsp. butter
 
Directions:  Beat eggs with a mixer until frothy.  Add flour and mild and mix well.  Melt 3 tbsp. of butter in pie plate.  Bake  25-30 minutes at 400 degrees or until light brown and puffy.  Serve with syrup.

 
 
 

8 comments:

  1. This is such a great idea. I wonder if one could reduce the flour quantity a bit and still come up with a good result? Have a super week.

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  2. Similar to a recipe I have for a German oven pancake. I slice apples up and put in the bottom. The littles LOVE it :)

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    1. Would you be willing to share the recipe and let me post it on my blog?

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  3. Going in the kitchen right not to make this in a 8by8 square, I dont't have a glass pie pan. Be back in a bit to let you know how it goes.

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  4. I was just thinking this is the German Pancake recipe I have from my sister lol.. must be something missionaries learn ;)

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  5. This is exactly what my family called German Pancakes all growing up (except we would add a 1/2 cup sugar)! And about the missionary thing, my grandma was a missionary lol and she brought the recipe home! We used Double this recipe for a 8x8" pan and Triple (9 eggs 1 1/2 cup sugar, flour, milk and 1 stick butter) for a regular large pan (8x11??) I dont remember pan sizes well lol

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  6. My mom made this when we were kids, but she called them a Dutch Baby

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  7. This is also very similar to the Yorkshire Pudding we made in London. Bit more flour, use beef dripping, and cooked in muffin tins. Heat the beef drippings in the muffin tins until very hot, add your frothy mixture...cooks up tall and light. Traditionally served with Roast Beef.

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So glad you stopped by! I'd love to hear your thoughts!

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