OK, OK...sheesh, you guys...
I will gladly offer you the recipe for Roller Coaster I mentioned and pictured in a recent post...no begging necessary - it's undignified!
I want to clarify that I am not taking credit for inventing this spectacular breakfast creation. In fact, Scott discovered it online several years ago.
If you watch it bake, you'll discover with your own eyes the reason it's called Roller Coaster. The eggs make it puff up all over the surface creating lots of hills and valleys - lots of ups and downs - like a roller coaster! It's the only roller coaster that doesn't make me sick to my stomach!
Roller Coaster BreakfastThat's all, folks!
1 c flour
1/2 t salt
1 c milk
2 T butter, melted
Powdered sugar, additional butter and your choice of syrup for serving.
Butter a 9"x13" pan (not Pyrex). Place pan into freezer while mixing batter.
Heat oven to 450 degrees.
Beat eggs in a large bowl with a fork. Slowly add flour. Beat well. Add salt, milk and melted butter. Pour batter into chilled pan.
Bake at 450 degrees for 18 minutes;* lower temperature to 350 degrees and continue baking 10 minutes longer. Gather the kids. Enjoy the show!
*Note about baking time: I notice from one time to the next baking time can vary. Watch the color carefully during the 450 degree part of the baking. If it begins to go from lovely brown to too brown, lower the temperature to 350 degrees up to five minutes earlier.
Top with a sprinkle of powdered sugar, butter and syrup as desired.
We really love this for brunch! I hesitate to say how many servings this recipe makes because it depends upon whether it is served as a main course or side dish. When served with sausage and fruit, there is usually a serving left over when the two of us enjoy this for brunch.
I hope you'll give this recipe a spin! When you do, let me know how it turns out and how you liked it in the comments.
Just a suggestion...this might be a tasty addition to a Mother's Day brunch...