My sister occasionally posts on Facebook that she is making “bumpy cakes” for breakfast. I had no idea what bumpy cakes were, but the image that always popped in my head was a chocolate cake, like this. I could not fathom why in the world she would be making that for breakfast! Was it a pregnancy crave?
Finally, when we were visiting her in Colorado this Christmas, she made me her famous bumpy cakes. They are not chocolate at all (although I think a chocolate version could be made) and they definitely are breakfast-y. Her description was that they are in between a crepe and a pancake, and develop bumps in the batter when baked. Yet, I now would add to the description that they are egg-y, and delightful. To me, they are better to serve than crepes or pancakes because you do not have to stand over the stove/griddle, cooking up a batch for everyone. Instead, you mix the ingredients and layer into a 9- x 13-inch pan then bake it. This means all portions are done at the same time and everyone can enjoy a fresh piece together! Slather on a little butter, drizzle with syrup and sprinkle with powdered sugar. A breakfast of champions, if you ask me. 😉
Breakfast Bumpy Cake
- 2 tablespoons unsalted butter
- 2 cups milk
- 1 teaspoon salt
- 6 eggs
- 1 3/4 cup flour
- 3 tablespoons sugar
- Syrup (maple, chocolate, caramel, etc.)
- Powdered Sugar
- Whipped Cream
Preheat oven to 375 degrees.
Melt butter in the bottom of a 9- x 13-inch pan in the oven. Mix the rest of the ingredients in a blender, food processor or mixer. Pour into the hot buttered pan and bake for 15 to 20 minutes, until high bumps appear and the top is lightly browned.
To serve, cut into individual rectangle servings. Serve immediately with optional toppings.
Recipe Note: This recipe can be cut in half and baked in a smaller pan.
Source: Angie L., sister of Pennies on a Platter