On cold, cold winter mornings, we all have a secret favorite breakfast that is rich, warm, and practically demands that we go out and sled, ski, or cut wood to work it off. This is mine, a family recipe from my Scandinavian roots that is not for the faint of heart, but oh goodness is it tasty and fulfilling. This is one of those recipes where you just have to accept that it’s rich; don’t try to cut corners or make it “healthy”. Like most foods, it’s plenty healthy if you are, and if you don’t eat it every morning for a month. Unlike many rich breakfast treats, it’s very simple and can be made with mostly local ingredients. Enjoy.
2 cups whole milk (don’t cheat)
2 Tbl sugar
1/2 cup sifted flour
2 Tbl butter
Preheat oven to 450. Slice butter, place in a cast-iron skillet, and put in preheating oven. This will melt the butter and heat the pan. In the meantime, beat the eggs and sugar together, then add the milk. Slowly sift and whisk in the flour, trying to avoid lumps. Get it nice and smooth. When oven is ready and butter is sizzling melting, pour batter into the skillet and bake for at least 20 minutes, until starting to brown around the edges and the batter is set to a jiggly texture. If you’re doubling, it will take a few minutes longer.
When served, it should be set to the consistency of loose pudding, but won’t hold any meaningful shape. Plop a big helping down on a plate, and cover with a decent coating of confectioners sugar, which will melt into the rest and finish the flavor. The sugar is essential; don’t wimp out now!
Do something active outdoors for an hour afterwards.