| Recipe: |
From Alton Brown... a cross between a popover and a pancake. I reduced the butter from his 4 T. original amount.
1/2 c (67 g) flour
2 T vanilla sugar (I used 2 t. sugar, 2 t. splenda, & 1/2 t vanilla)
1/4 t. salt
3 T. butter
1/2 c. milk
2 large eggs
3 strips thick bacon
Preheat oven to 400 F. Put 10" cast iron skillet in the oven to preheat.
Cook and crumble (or chop and cook) the bacon - I went for crispy.
Mix flour, sugar, & salt in a medium bowl. Whisk vanilla (if using), milk, & eggs in small bowl.
Pour wet ingredients & bacon into flour mixture and stir just until mixture comes together (don't overmix; you're not going for smooth).
Slice butter into a few pieces and add to skillet. Let it melt (but not burn) and swirl it around to cover the bottom and a bit of the sides. Pour in batter and bake until golden, about 20 minutes. Remove from oven and slide out onto serving plate. Serve immediately.
Note: This will puff up pretty high during baking and mostly deflate when it comes out and cools.
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