The Puff Pancake

Posted by Carrie Louise on

This is a good recipe to have in your back pocket. It goes by many names. Puff pancake, German pancake, Dutch baby and Yorkshire pudding are among the most common. The pancake can be eaten at breakfast with fruit and maple syrup, or at dinner with meat and gravy. It's simple to throw together on a weekday, and can be doubled, or even tripled. Make these in any type of pan that you desire, from a muffin tin, to a 9x13 casserole dish. It's light and crispy around the puffed up edges, but eggy and firm in the center. A hot oven is key, as well as using plenty of real butter to help it bake up golden brown. Make them once, learn the method, and you'll be wanting to make puff pancakes all kinds of ways!

  

The Puff Pancake

Recipe by Carrie Louise

Makes one 9 inch round pancake

Ingredients:

  • 2 tablespoons of real butter, unsalted
  • 3 large eggs
  • 3/4 cup of any variety of milk
  • 3/4 cup of all purpose flour (I've used white whole wheat with success too)
  • 1 tablespoon of sugar (omit if making a savory pancake)
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla
  • Toppings: sliced bananas, chopped nuts, powdered sugar, fresh berries, maple syrup, etc.

Directions:

  1. Preheat oven to 425 degrees, and adjust rack to middle position.
  2. Put the butter into a 9 inch round glass or ceramic pie pan, or other equivalent square pan, and put it back into the hot oven to melt. The butter needs to melt and bubble, and the pan needs to get very hot. Keep an eye on it, this can take from 3-5 minutes.
  3. While the butter is heating up, combine the milk, flour, sugar, salt and vanilla in a blender. Blend until fully combined (this could also be done with a hand mixer, or with a whisk if you really REALLY whisk it well). It should be thick and custardy.
  4. Carefully remove the hot pan with the melted butter, and slowly pour the entire egg mixture in to the center of the pan, so the butter forms a bit of a 'ring' around the outer edge of the batter.
  5. Bake until puffed and golden, and set in the middle. There will still be melted butter swirling around once the center is set, this is good, and it will soak in once the pancake comes out of the oven. This can take anywhere from 15-20 minutes, depending on how you like it. I like mine fairly dense and custardy in the middle, so I lean more towards 15-16 minutes.
  6. It will begin to 'deflate' almost immediately after you remove it from the oven, that is supposed to happen. Slice and serve it up right away with desired toppings.

    


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