butterscotchblastoff

Kick start your day with a good breakfast

Aloha Summer! TGIF Tropical Treat

on August 30, 2013
Glazed earthenware mold (1780) in the collection of Colonial Williamsburg

Glazed earthen jelly mold (c. 1780) in the collection of Colonial Williamsburg

The pineapple is a charming symbol of hospitality and its sweet fruit a welcome addition to just about any breakfast dish, including a Dutch baby.

I have the greatest little doll-size cast iron skillet from my mother-in-law that makes a single serving of this classic country pancake to perfection.

Don't disturb this by peeking; the magic needs peace and quiet to work.

Don’t disturb this by peeking; the magic needs peace and quiet to work.

Put your cast iron skillet into the oven; preheat it to 475ºF.

Beat one egg, at room temperature, well; add ¼ cup milk at room temperature and stir together. Slowly whisk in ¼  cup of sifted, all-purpose flour, a dash of vanilla extract, and a tiny pinch of salt.

Take your skillet out of the oven and turn down the heat to 425ºF. Put a tablespoon of butter in the skillet; watch it melt; swirl it all over the bottom and sides.

Put a handful of pineapple chunks in the bottom of the skillet and pour over the egg mixture.

Bake about 12 minutes until puffy and turn out on a plate. Whether you sprinkle with powdered sugar or flaked coconut, it’s love at first bite.

You’re welcome!

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