10-minute Perfect Breakfast

If there’s one thing I shouldn’t write about, it’s fine cuisine. But when I find something that’s easy to make, a hit with my kids, and a nearly perfect protein and fruit-delivery device, I have to share it. It should carry even more weight given that it is so rare that I find meal preparation almost effortless. So here goes…

It’s from a Pillsbury cookbook that my cousin, Kathi, gave me 20 years ago and remains my favorite cookbook ever (it can be yours for 53 cents if you click on the link above). All three kids love this recipe, and even get up in the morning for it. It took a little longer to make when I first started, but now I’m down to less than 10 minutes. A home-cooked breakfast every morning — I never thought it would happen in my lifetime.

Puffy Oven Pancakes: 

• Set oven to 425.
• Mix 1 beaten egg, 1/4 cup flour, and 1/4 cup milk in a bowl (by hand is fine).
• Melt 1 tbsp. butter or margarine in a pie tin or 8″ round pan.
• Pour batter in pan and bake for about 13 minutes till golden.
• Take out of pan and fill with a sliced banana (or other fruit, but my kids’ favorite is banana) and top with a spoonful of sour cream or yogurt and a little brown sugar.
• The brown sugar makes the kids (and me) think it’s a semi-treat but they get an egg, a little dairy and a little fruit in there, too.
• The recipe says this is two servings but each of my kids eat a whole one. And they even ask for extra banana!

I fear that even putting this in writing is going to break the spell but I’m taking my chances!