An impressive puff-over-the-top-of-the-pan, soft-middle, brown-on-top pancake. A no-brainer that will impress just about anyone.
Preheat the oven to 450;
Butter a heavy 10″ oven-proof skillet. [I use cast iron.]
In a bowl beat the eggs with a fork to blend.
Slowly add the flour, beating constantly: stir in the salt and milk.
Pour the batter into the skillet and drop the butter by teaspoonfuls into the batter, distributing evenly.
Bake at 450 for 15 minutes. Reduce heat to 350 and bake another 10 minutes.
Remove from oven and sift with powdered sugar [and strawberries or fresh fruit of choice]. Serve with heated maple syrup.
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Super easy to make and baked up nice and puffy. I topped it with strawberries and powdered sugar. I found it a bit salty though, I maybe would cut back the salt to 1/2 teaspoon next time.
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4 Comments
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sugarmagnolia325 on 2.20.2010
Just made this for brunch today. It turned out great! I didn’t add the salt, and the syrup, powdered sugar, and berries added just the right amount of sweetness. This is also a great recipe for little ones to help out with. My 4 year old pretty much made it on her own!
jenmenke on 8.8.2009
aack! you found me out! We are salt fanatics! but yes, salt is easily modified and reduced.
Anne McCoy on 8.6.2009
I can’t wait to make this Puff Pancake. YUM!
Regina Joy on 8.1.2009
This was very easy, and it puffed really well and looked good. But when we ate it, it was too salty. Perhaps the butter should be unsalted or, if you have only salted butter, the amount of salt should be reduced. Otherwise it was a good puff pancake. The texture was typical of a puff pancake and it was really good with blackberries.