Rice Krispies Pancake ライスクリスピーパンケーキ

This is the continuation of the rice Krispies saga; my wife’s effort to put a dent in the huge box of Krispies we bought to make rice Krispies treats. (Which, by-the-way are still not forthcoming).  She found this recipe on the  Canadian rice Krispies web site. Initially we thought it was a-sort-of “Dutch Baby Pancake” variation but the edge did not rise and it had a texture more like a dense regular pancake. She served it topped with fresh strawberry sauce which worked well (#1). Nonetheless we do not see the point of using rice Krispies like this except to empty the gigantic box of Krispies recently bought. We prefer the Dutch baby we usually make.

Ingredients: (#2)
375 mL (1 1/2 cups) Rice Krispies Cereal
15 mL (1 tbsp) butter
3 eggs
250 ml (1 cup) milk
125 ml (1/2 cup) all-purpose flour
1 ml (1/4 tsp) salt
5 ml (1 tsp) sugar

Sauce:
Fresh strawberries hulled and sliced then whirred into puree using an immersion blender. (No sugar added) 

Directions:
Heat oven to 425°F. In a blender, combine cereal, eggs, milk, flour and salt. Blend until smooth. Melt the butter in the iron skillet. Pour the cereal mixture into the skillet. Put the skillet in the oven and bake about 15 minutes or until golden brown and puffed. Cut into wedges and serve immediately.

This was not a bad pancake. There was a residual sweetness and taste of the Krispies which was pleasant. The fresh strawberry sauce really brought the pancake to life. By-the-way no rice Krispies treats have materialized. Still waiting…patiently.