Puffy Pancakes

In my house, Chet does most of the dinner cooking, but I do a lot of the baking and breakfast making. Breakfast has always been one of my favorite meals, but only when I can do it with flair. And these puffy pancakes are perfect for that.

I first found the recipe in the Moosewood Resturant New Classics cookbook. I didn’t really like the way that one turned out — the recommended time was 25 minutes which cooked too long and it was more like a flat bread then what I was looking for.

I did some digging and found a few recipes that I liked better, and combined them to make this.

Dutch Baby/German Pancake/Puffy Pancake

What You Need
Ingredients
1/2 c all-purpose flour
1/2 c milk — 2% or whole
3 large eggs
2 (heaping) tbsp sugar
vanilla extract
1/2 tsp salt (I use kosher)
2 tbsp butter

Equipment
Blender/food processor/Ninja
Spatula
10 in oven safe skillet — cast iron if you’ve got it!

Instructions

  1. Heat the oven and pan: Heat the oven to 425F, and put the skillet you’re using in the middle rack to heat up.
  2. Blend the batter: put the flour, milk, eggs, sugar, vanilla, and salt in the blender. Count to 10, turn off, and scrape down the sides. You want everything mixed up well. Go for another 10 count. You r batter will be loose and liquidy – that’s how it should be!
  3. Rest the batter: This is he key to this recipe I’ve found. You have to rest the batter. Everything I read said it’s about the flour soaking up the liquid. I don’t know, but whatever it is, it’s makes a huge difference.
  4. Melt the butter: When you’re ready to make the pancake, pull the skillet from the over and toss he butter in. Swirl it to cover the bottom of the pan and he sides.
  5. Pour in the batter: pour the batter on top of the butter. Your butter will also mix with the batter and that’s totally normal and fine. Tilt the pan so the batter runs evenly through the skillet, and put back in the oven.
  6. Bake it! Bake until it’s puffed up, lightly brown on he top, and darker on the sides. In my oven, this takes about 15 minutes to do.
  7. Serve: I’d say leave it in the pan and dust with powder sugar. Cut into wedges and serve. One of these will feed Chet, myself, and our kiddo easily.

I served with a fruit compote using leftover berries in the fridge. Mine was strawberry + blueberry. In a pot put in a 1/4 sugar, 1/4 water, juice from 1/2 a lemon, and he berries. Cook over medium heat until it it looks like a jam – about five minutes. Enjoy 🙂