Goose Egg Oven Pancake

Last spring, to celebrate their 40th birthdays, Amy and her bestie Karen went on a girls' weekend to Bennington, Vermont. They stayed at a quaint and charming bed and breakfast called the Eddington House Inn. The proprietor, a very hospitable lady named Patti, made the most amazing breakfasts and afternoon treats that we were stuffed the whole weekend. Thank goodness there was plenty of shopping to be done in town, so we had a few chances to walk it off!

As we (sadly) packed up to leave, Patti very kindly offered to send us some of her breakfast recipes, and somehow, we have never gotten around to making any of them. Now Meatless Monday has approached, and with it, four fist-sized goose eggs from Amy's generous friend M. As we were running through our egg-dish repertoire, suddenly Amy thought about Patti's "oven pancake." A perfect Meatless Monday breakfast-for-dinner choice!

This simple yet delicious pancake can be made in about 15 minutes and is big enough for two to share. Topped with chopped fruit, maple syrup, yogurt, or some simple berry jam mixed with a little water (as we did), it is a delightfully different dish suitable for breakfast, brunch, or dinner.

Special thanks to Patti for sharing this fantastic recipe!

Note: The only change we made was to substitute one goose egg for Patti's 2 large eggs.

Goose Egg Oven Pancake

Ingredients:

1/2 stick butter

1/2 cup all-purpose flour

1/2 cup low-fat milk

1 goose egg

1/4 cup raspberry jam, thinned with water

confectionary sugar for sprinkling on top

Heat oven to 375 degrees. Melt butter in an ovenproof (we used cast iron) pan. While the butter is melting, whisk together the flour and the milk. Add the goose egg and whisk until smooth. Pour the batter into the melted butter and place pan in the oven. Bake for 10-12 minutes, until fluffy. Carefully remove from pan and place on a platter. Drizzle with thinned jam and sprinkle with confectionary sugar (or other toppings of choice).