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An amazing and light breakfast - and so easy!

This recipe is awesome. I was surprised the eggs puffed up so much. In the end, this satisfies me just as much as a pancake or waffle would, but it’s light and fresh. I’m pretty sure I could eat this for breakfast everyday. You basically mix all the ingredients together, put it in a hot buttered iron skillet, throw it back in the oven, and let the magic happen.

In the oven, starting to puff...


hot and puffed out of the oven.

out of the oven, sprinkle with powdered sugar and drizzle lemon juice over the top. The pancake will slowly start to deflate...But don't fret. It's still gonna be delish.


From The Sweet Beet

  • 8″ cast iron skillet
  • 1 tbsp butter
  • 2 eggs
  • 1 tbsp flour
  • 1/4 cup whole milk (or half and half…whatever you have around that’s not as watery as nonfat milk)
  • dash of salt
  • fresh lemon juice and grated lemon zest
  • sprinkle of powdered sugar

Heat the oven to 400. Add butter to cast iron skillet, put skillet in oven to melt butter and warm skillet. In a bowl, add eggs, flour, milk and salt. Whisk well. Once oven reaches 400, take skillet out, be sure the butter is well spread across skillet including the sides. Pour egg mixture into pan. Bake for 20 mins.

When you take it out, it should be puffy and browned. Once it deflates, squeeze fresh lemon all over it and sprinkle on some powdered sugar.

Double recipe if you need to feed more.

depuffed and ready to eat. I want this right now!