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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.



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Cook Time: 10 min 
Yield: 2 servings 

Ingredients:
* ½ cup milk
* ½ cup all-purpose flour
* ¼ cup sugar
* 2 extra large eggs


Instructions:
* Preheat oven to 425° (450° if using individual soufflé dishes)
* Whisk together above ingredients until smooth.
* Add 4 tablespoons (1/2 stick) butter (or 1 tablespoon for each dish) in either a 10 inch ovenproof skillet (cast iron is ideal) or 2 individual soufflé dishes and melt in preheated oven:
* When butter is melted and sizzling hot, remove from the oven and tilt the pan so that the butter coats the sides.
* Immediately pour egg mixture into the skillet (or soufflé dishes) and place back in oven
* Bake until pastry is puffed and golden, 10-11 minutes.
* Remove puffed pancake immediately fill center with one tablespoon lemon juice and sprinkle heavily powdered sugar over total pancake.
* Serve immediately.
* Note when using individual soufflé dishes, increase oven temperature to 450 F cook same amount of time- puffed pancake should be very browned on puffed edges)



 

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