Big Pancake —— 1 monumental pancake (feeds 2), 25-30 mins


Ingredients
- 4 tbs butter
- 1/2 cup flour
- 1/2 cup milk
- 2 eggs
- 1 tsp sugar
- 1/4 tsp salt
- pinch nutmeg or pinch cinnamon or both


Toppings
- 1/4—1/3 lemon
- powdered sugar


Directions
1. Preheat oven to 425˚F.
2. Beat eggs, and then mix flour, beaten eggs, milk, salt, sugar, and [nutmeg | cinnamon] in a small/medium sized bowl.
3. Put butter in medium skillet and put inside oven.
4. Once butter has melted, remove skillet from oven, pour batter mixture into the hot skillet, and put back in the oven. Bake for 18 - 21 mins, or until golden brown. You will know when it's done. It will look like a golden bowl. It's honestly really quite magical.
5. Squeeze lemon juice over it, and dust lightly w powdered sugar. Share w your best friend.


Notes This is honestly really easy (seems almost too easy from the directions), and comes out kinda magical. Highly recommend not looking into the oven after you've put it inside. Set a timer for 20 mins and come back to take it out. Honestly magical. You won't believe what it's transformed into.

Notes You can also add the butter to the skillet and leave in the oven while it's preheating, but I find it's harder to control the browning. You want to pour the batter into the skillet when the butter is melted and while the skillet is still hot, so don't do add the butter while the oven is preheating, take it out once it's melted, and let it cool— skillet should be hot when you pour it in. The pour can be p lazy. Seems to bake well regardless of how sloppy your pour is, and a lazy pour maybe even adds a bit of character to your big pancake.

Notes You could probably make this in any metal pan thing that could go in the oven, so long as it has sides. The big pancake needs to be baked in something with sides bc it ends up curling up while it's baking (it's kinda like ivy if ivy was made out of flour or something).

Notes This is kinda really delicate. Maybe best enjoyed w minimal sugar. Maple syrup is chill in a pinch, but this pancake doesn't sop up syrup like regular pancakes do. It's almost soufflé like (or what I imagine a soufflé is like - I don't think I've ever seen one). The final bowl shape of the pancake lends itself well to adding things to it. Some other things are good ontop/inside it if you don't feel like / have lemon and powdered sugar:
- jam — marmalade is great, but other jams are good too
- fresh fruit — I would say maybe go for lighter fruits- strawberries might be too thick and distract from how delicate this comes out of the oven. Sliced banana might be nice if it's sliced like mandolin thin. Blueberries are good.
- fried egg and sausage

Notes One time I had a friend over and we baked this, but we mixed up the amounts of salt and sugar (so we ended up using 1 tsp+ salt and 1/4 tsp sugar), and it came out salty. We fried a few eggs and added to it, added a spoonful of salsa and dollop of sour cream, and it was good. Maybe this is something to develop further. Would probably be good like this w melted butter and za'atar on top. Something to think about.

Big Pancake

Eggy Dinner Rolls —— like 24 of them in a pan


Ingredients
- 6-7 cups flour
- 1.5 cups warm water (~80-90° C)
- 6¾ tsp active dry yeast (~3 packages)
- ¾ cups melted butter
- ¾ cups white sugar
- 4 eggs + 2 yolks
- 1.5 tsp salt


Directions
1. Mix warm water + yeast (let activate and get foamy and stuff for 10 mins).
2. Mix in melted butter, sugar, salt, and eggs (full and yolks).
3. Mix in flour, a cup at a time, until dough is hard to mix by hand (I don't have a mixer!!!), and not sticky any more.
4. Transfer to an oiled bowl, cover w plastic wrap, and put in fridge for at least 2 hours (don't leave in fridge for longer than 24 hours — I did a small batch w dough chilled for 48 hours and it didn't rise very much when out of the fridge).
5. Grease large baking pan. On a floured surface, divide dough into ~24 equal pieces, and roll into ~1.5 inch balls. Place balls on baking pan (I went w 4 x 6). Balls should be close but not touching. Cover w a wet cloth and let stand for 1 hour. Dough will double in size.
6. Place tray in 375° F oven for 18-22 mins, or until rolls are golden brown.
7. Remove from oven and brush w melted butter and sprinkle w coarse salt. Let cool and serve.


Notes: don't leave dough to chill in fridge for longer than 24 hours — I did a small batch w dough chilled for 48 hours and it didn't rise very much when out of the fridge. I think any longer than 24 hours and you run the risk of the yeast running out of energy by the time it needs to rise. This runs counter to what I understand about yeast and dough in the fridge but this has been my experience w making these rolls at least.

Notes: Don't use instant yeast— rises tooooo fast and runs out of energy like above ^. Found active dry yeast best for this recipe.

This recipe was adapted from this one.

Eggy Dinner Rolls

Challah —— 2 loaves, 3+ hours (lol)


Ingredients
- 3.5 cups flour x2 (7 cups total)
- 1/2 cup sugar
- 1 tbsp salt
- 4.5 tsp yeast
- 1/2 cup oil (I used about 1/4 cup vegetable and 1/4 cup olive)
- 2 cups warm water
- 2 eggs


Directions
1. Mix warm water + 1 tbps sugar + yeast (let activate and get foamy and stuff for 10 mins).
2. Mix 3.5 cups flour w remaining sugar, salt, and your yeast mix (I don't have a mixer or a bread hook so I did this by hand wah lol).
3. Slowly mix in the rest of the flour (it gets pretty flour-y here — I added a little bit more water here - like literally 2 small cupped hand fulls lol - to make the dough a little bit more workable).
4. Mix in oil and 1 beaten egg. After mixing this long enough dough should look like dough (recipe said should start to pull away from edges of bowl but this didn't rly happen to me - bowl was still a bit flour-y).
5. Kneed for 10 mins (I added in another tiny little bit more warm water here? Like a tiny handful)
6. Oil up a bowl and leave put your dough inside it. Rotate it so the oil covers the dough. Put warm damp towel on top let rise for 2 hours. Punch down dough (like 4 lil small punches) every 20 mins.
7. Cut into 8 pieces and braid into 2 loaves (or one giant roll ???) — I used
this video because I have never done this before and don't know anyone who has :( — My braids were probably about a foot long each rolled out.
8. Let formed loaves sit on parchment lined baking sheet for 30 mins (tbh I don't know what this step is supposed to do - would love to know though if anyone reading this knows). Good time to preheat your oven to 375° F probably
9. Beat your last egg and do a light egg wash on loaves. You should add sesame seeds here!!! I didn't because I forgot and didn't have any :(
10. Center baking rack for 25 mins at 375° F and another 10 mins in with the oven off.


Notes: Turned out nice and a tiny bit dense (which I think is good?) and tasty (the tiniest bit sweet - to be honest I kinda imagined it would be pandesal or like Hawaiian sweet roll sweet - have never had challah before, just seen pictures). Next time would like to add a little bit more sugar (maybe will try 3/5 cups sugar?) and add sesame seeds (big missed op on my part tbh).

Based on a recipe from this book.

Challah

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