This is a delicious breakfast dish, very easily prepared and quick to cook. It is something like Yorkshire pudding.
Recipe information
Yield
serves 4-6
Ingredients
3 eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Preparation
Preheat the oven to 400 degrees. Beat the eggs well, then add the flour and salt and beat again. Slowly add the milk, then the oil, beating constantly. Butter an 8-inch cast-iron skillet generously and pour in the batter. Bake for about 20 minutes, or until the cake is puffed and brown at the edges. Cut the cake in wedges and serve it with warm applesauce and brown sugar.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
