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Puff Pancake

Rita's Puff Pancake: This is so delicious - and easy - it puffs up real high in the oven and then deflates when it comes out, making a perfect "well" in the center for powdered sugar, fruit, syrup, etc. For the reader who wanted a recipe similar to what she ate at a restaurant that was served with sautéed apples baked right in. The apples in my recipe are not baked with the pancake but are spooned in after it comes out of the oven.

1/2 stick unsalted butter
1/2 cup milk
1/2 cup all purpose flour
1/4 cup sugar
2 large eggs, room temperature, beaten slightly
Pinch ground nutmeg (opt)

For top: fresh fruit, powdered sugar, whipped cream, sautéed fruit, etc.

Preheat oven to 425. Melt butter in 10" ovenproof skillet over medium heat,
tilting pan to coat sides well. Whisk milk, flour, sugar, eggs and nutmeg.

Pour skillet. Cook 1 minute. Place skillet in oven and bake until pancake
is puffed and golden, 12-15 minutes. Slide out of skillet onto platter,
fill with fruit, etc and serve immediately.

No 10" skillet that's ovenproof? Melt the butter in a 10" pie plate by placing in heated oven.

Remove when butter has melted but don't let cool. Proceed with directions. Bake until golden and puffed, and this may take a little longer. Serves 2-4.

This is a fun puff pancake.

 

Rita's Puff Pancake Recipe.

©2007 Rita Heikenfeld and AboutEating.com