Colorado meals are anything I can make and enjoy with my limited supplies since most my crap is still in storage and I have not restocked lots of baking and cooking staples.
This morning: Irish Oven Pancake
It's a Betty Crocker recipe for German oven pancake made, of course, with the "highest quality" name branded processed white flour. But I added blended spinach, which made it green... And Irish. We topped the pizza-shaped slices with sour cream, coconut sugar, and hot cinnamon apples. Quinn loves the pancake and not the apples. Kenna love the apples as not the pancake. Lizza just kept screaming, "Pizza!" Enjoy!
- 1/2
- cup Gold Medal® all-purpose flour, sifted
- 3
- eggs
- 1/2
- cup milk
- 3. tablespoons melted butter
- 1
- tablespoon sugar
- 1/4
- teaspoon of salt
- Handful of baby spinach
- fresh fruit of your choice, cut into bite-sized pieces
- Sour cream or Greek yogurt
Preheat oven to 450°F. Put a glass pie pan in the oven while it heats up with 1 tablespoon butter. In the blender gently blend the eggs. Then add milk, butter, salt, and sugar. Blend and then add flour and spinach. Be careful not to over-mix, to keep the pancake light and fluffy.- Pour the batter into a heated pie pan (this will yield a more golden green, puffier pancake because it is hot). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and greek yogurt/ sour cream just before serving.
Stove top apples: Slice a large apple into small chunks (with or without peel). Put in a sauce pan with 2 table spoons butter on medium heat. Add a dash of salt, a teaspoon of cinnamon, and a table spoon of all natural, raw, or coconut sugar. Mix, cover and let boil. Turn off heat but keep lid on so apples steam and cool slightly.
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