OGB - One Giant Biscuit

White Lily Self-Rising Flour

salt

sugar (optional)

buttermilk

heavy cream

vegetable oil

butter, melted

Preheat the oven to 450°F and spray an 8x8 baking dish with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, and sugar.  Make a small well in the center of the flour. Pour the buttermilk, heavy cream, and vegetable oil into the well. Stir until just combined, being cautious not to over stir. The batter should look like wet cottage cheese.

Spread the batter into the prepared pan. Bake for about 25 minutes or until golden brown. Remove from the oven and brush with melted butter. Allow to cool for about 5 minutes before slicing into 9 pieces and serving.

Apple Dutch Baby 

unsalted butter

sweet apple

milk

(64 grams) all-purpose flour

eggs

sugar

vanilla

Confectioners sugar

Put oven rack in middle position and preheat oven to 450°F.

Melt butter in a 9-inch oven-safe skillet over moderate heat, then transfer 2 tablespoons to a blender or food processor. Add apple slices to the skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes. (They don’t need to caramelize, just soften.)

While the apples are cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth. (Do do this step — I didn’t the first time around and the batter was really lumpy.)

Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

Deeeeelicious!!!  Very fast and easy to make.  And such a treat. Loved that it wasn’t too sweet.  My husband, who is a custard/pudding fan loved it. 

Great recipe for an easy Saturday night dinner.  Love it!

Baked this morning! Fabulous and a little bit elegant😁

I made this today with vegan ingredients. It was such a nice change for breakfast. I would double the apple next time. Thanks for an easy recipe I will make often.

Fabulous in every way.  EASY, delicious and impressive.  I have made this many times with my immersion blender.  This recipe is a KEEPER!

The Apple pancake recipe is easy and delicious!
This is a Keeper!

Loved this recipe.  Feeds 4 beautifully.  Only change I made is that I used a bowl and an immersion blender instead of the food processor to mix the batter.

I made this for breakfast this morning. It was a huge hit! So easy and delicious ;)

Easy, delicious and beautiful! Thanks for sharing :)

I’m not a cook and this I was DELICIOUS easy to make! Yum

I love the quick and easy recipe’s !! Never knew I could make a Dutch baby!! I can!! Love. Can’t wait to try a savory one!

Excellent recipe… perfect for an iron skillet. It’s a bit heavy on the egg for my taste, but most other people will enjoy it throughly. I used Truvia 1:1 and sprinkled 1/4 teaspoon cinnamon in with the softening apples and it was delicious. 

Made a GF version with pineapple instead of apple. And used honey instead of sugar. Yyyyyum

Really tasty! Not too sweet, and it was a nice, easy thing to make for dinner. I used McIntosh apples and they tasted nice as well (I like the more tart apples). Also provided me with an opportunity to reseason my cast iron.

First time I made this was a huge hit with the family. Picture perfect and amazing taste! Baked a little longer because of my small oven. 

I made the recipe this morning and it was perfect - so beautiful and delicious! I have made Dutch Babies before but this was faster to put together and it only cooked for only 15 minutes rather than 40 minutes, which helps on a busy morning. 

Just whipped this up in Christmas Eve for the fam. Nailed it. Love it. Easy. Quick. Delicious! 

A tasty vegetarian breakfast frittata serving 3 of your 5-plus-a-day.

Big brunch frittata

Oil spray

button mushrooms, sliced

baby spinach, roughly chopped

eggs, beaten

tomatoes, halved, deseeded and sliced

sun-dried tomatoes

basil

parmesan, finely grated

Mixed salad leaves and ½ sliced cucumber, to serve

1 Heat the oven to 200°C/fan 180°C/gas 6. Spray a 20–22cm ovenproof frying pan or solid round cake tin with oil.

2 Spray another large non-stick frying pan with oil, then add the mushrooms and cook for 5–6 min until golden. Add the spinach and cook for 1–2 min until wilted.

3 In a large bowl, mix the eggs with the cooked mushrooms and spinach, the fresh and sun-dried tomatoes, the herbs and the parmesan. Season with ground black pepper. Pour the mixture into the prepared pan or tin, then bake for 15–20 min until set and golden. Leave in the pan or tin for a few minutes before serving, or leave to cool completely. Serve with salad leaves and cucumber.

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OGB - One Giant Biscuit

Apple Dutch Baby

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OGB - One Giant Biscuit

Apple Dutch Baby

Big brunch frittata

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