My dears, it has been quiet here lately.
I spent two interesting weeks visiting Thailand, the country of smiles and I am very exited to tell you about my food experience there. But since There are so many pictures to pick out and thoughts to write down before I forget them, I must beg you to wait a little for a post about that.

Instead, I will introduce to you one of the most popular breakfasts of all time, prepared in no time.

I love pancakes. But there is something about them that disturbs me – they take quite some time for preparation. Making a dough and baking every single pancake might not take a long time if you look at it objectively, but as my stomach starts roaring loudly if I don’t get breakfast within 20 minutes after waking up, this is quite long for me.

In one of my summer holiday mornings, I could not stand craving pancakes and decided to make them in the oven instead of frying them in a pan, all the dough in one dish. It took only 15 minutes to bake the whole large pancake and I was in heaven while eating my honey-drizzled banana and blueberry delicacy.

And now the easy peasy recipe – here we go:

4 eggs, separated
1 pinch salt
50 g (2 oz.) sugar
150 g (5 oz.) sour cream
100 g (7/8 cup) flour
50 g (1/4 cup) butter
100 g (3 oz.) blueberries
1 banana, cut into slices

Preheat the oven to 175°C (350°F). Line a pan (30 x 30 cm/ 12 x 12´´) with parchment paper.

Beat the egg whites with the salt untill stiff. Stir in the sugar.

In a second bowl, combine egg yolks and sour cream. Add flour and stir until incorporated. Fold in the egg whites.

Cut the butter into small cubes and spread them on the parchment paper. Place the pan in the oven for 1 minute to melt the butter. Pour the pancake dough into the dish and spread berries and bananas evenly. Bake for about 15 minutes, until the edges turn a light brown and the dough doesn’t jiggle when you slightly shake the pan.

Cut into pieces and enjoy with honey or maple syrup and a cup of milk. :)