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 ¾ 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