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5 Egg Pan Cake


This last pancake for Pancake Week is a 5 egg buttermilk pan cake. This one gets baked in the oven and rises much like a souffle but falls when done baking. Delicious! Keri made a simple Lime syrup to go with this. The recipe is from MaryEllen.

  • 5 eggs
  • 1 1/4 cup flour
  • 1 1/4 cup buttermilk
  • 5 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/2 pint of blueberries

 

  1. Combine eggs, vanilla, and buttermilk in a mixing bowl. Add flour and mix well.
  2. In a baking pan or cast iron skillet melt the butter and coat the bottom of pan.
  3. Pour batter into pan and drop blueberries randomly into it.
  4. Bake at 425 degrees for about 25 minute or until the cake rises and falls and turns golden brown.

 

5 replies on “5 Egg Pan Cake”

This looks yummy. I wonder if I can make a vegan version of it? I have a recipe for wicked easy vegan pancakes if you would like it.

I’ve heard of using ground up flax seed as an “egg replacement”… but this dish is considerably “eggy”. I’d say it’s somewhere between a pancake and a pudding, you know? You know what might work, though, is silken tofu. I’m not big on soy, but I can put my tofu feelers out in the world. We’ll see.

I’d love your vegan pancake recipe. We’re always looking for ways to reduce animal proteins in our diet.

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