Saturday, January 24, 2015

Skillet Popover {Quick & Easy Panekkoeken}

A couple things I'm absolutely loving right now and have been wasting, no literally dragging my feet through the thickest, darkest, murkiest thick sand letting time tick by without telling you about essential beauty items I've been adoring and with every tick my brain says TELL THEM. Come, let's talk. Your fabulous self awaits with this face wash by Dessert Essence. My skin has never glowed so - it's so glow-ey my skin has literally outshown itself - I almost need to tame the sheen. And speaking of skin, I've been needling - not sure if I'm really satisfied with the results for the amount of pain (yes, this is a mini torture device). 

Apparently torturing your skin into submission is one way to get rid of fine lines and if I have to look at the number 11 one more time in-between my eyebrows I'm going to scream! After I'm done screaming, I'll get over myself to tell you about this essential oil by Young Living which is utterly the best digestion aid EVER! The scent is all woodsy, earthy and mountain-manish. After meals a little oil is rubbed on your abdomen to improve digestion and if you wonder where all the food on this blog goes, well it goes in my mouth, so a little Digize goes a long way up in here, if you know what I mean. 
So, when you're done washing your face, needling your elevens and rubbing Digize on your belly cook up a Panekkoeken! Oh, the memories of my Grandma taking me to the Panekkoekn restaurant in Roseville, the waitstaff shouting across the restaurant: "PAAANEKKKKKKOEKKKKEN!!!!" The idea that in a restaurant where you're suppose to be quiet people could shout this odd sounding term across the space with utter abandon. Oh, how I wanted to shout back with my own free-spirited abandon. This morning my family ADORED this recipe - it was second breakfast which everyone heartily approved, my son simply came into the kitchen after thirds with a big happy belly said "that was AMAZING". So simple to prepare in the blender. Really fast - ready in about 30 minutes. And really tasty served with pats of butter, thick jelly and a sprinkle of powdered sugar! Enjoy.

Printable Recipe Here

Skillet Popover

3 eggs
3/4 cup half & half or milk
1 teaspoon almond extract
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground nutmeg
4 tablespoons unsalted butter, melted, cooled
1 tablespoon grapeseed oil

Place a 10" oven-safe skillet inside an oven preheating to 425ºF. Prepare batter while skillet preheats.

Combine eggs, half & half or milk, almond extract, kosher salt and ground nutmeg in a blender on high speed for a minute or two until thick and creamy; with blender still running pour in melted butter. Let batter rest on the countertop while skillet is preheating. 

Once skillet has preheated about 10 minutes, carefully remove from oven and pour in grapeseed oil, give the skillet a swirl ensuring oil moves up the sides. Promptly pour in batter, move back into oven and bake for 17-20 minutes until puffy, golden and cooked through. Serve sliced in wedges with pats of butter, marmalade, and powdered sugar. Reheats marvelously.