I have a treat for you today!! A couple years ago when I first started Creative Kitchen I posted about one of my all time favorite breakfasts….the puffy pancake. I’m sharing it again to update you guys with a new more recent photo, and because it’s too good to be forgotten. Make sure you visit the link to see the story behind how I first discovered this wonder! It’s still a favorite here in my house, and we make it all the time. I’m sure many of you have tried this delectable creation in a restaurant….but did you happen to know how EASY it is to make at home? Not just easy….it’s quick! Faster than pancakes, and almost as fast as french toast. And you bake it in the oven, so it frees you up to do other things!
Not only does this delight melt in your mouth, it also has a HUGE wow factor when you make it for friends and kids. You know we all love a great science experiment, and when you place it in the oven…magic happens and it just puffs right up. Hence the nickname puffy pancake. You can use it to highlight in season berries or fruit. Just heap right on top. But our favorite way to eat it here is still with fresh squeezed lemon juice and powdered sugar. And sometimes a slight drizzle of pure maple syrup.
Let me stop right here a moment and just say if you’re not buying PURE maple syrup….then you’re not experiencing all life has to offer. Yes…I know it’s more expensive, but the other stuff just isn’t syrup. I buy mine in bulk at Costco, and you can pick a jug up for $17. It lasts a LONG time. Watch out, it pours out fast so I transfer what we use into a smaller container and I pour for the kids. Keep it in your refrigerator.
Try it and let me know your thoughts. If you already make dutch babies, share your variations with all of us! I love hearing from you guys. And thanks again for sharing and pinning my recipes….it makes my day!
- 5 Tbsp butter
- 2 eggs
- ½ cup unbleached all-purpose flour
- ½ cup milk
- ¼ tsp nutmeg
- pinch of salt, optional
- Preheat oven to 425.
- In a large skillet, add 5 Tablespoons of butter and place into oven to melt butter.
- In a blender add 2 eggs and blend till foamy.
- Then add flour, milk, nutmeg and salt to blender and blend well.
- Remove skillet from oven once butter has melted. Swirl skillet to spread the butter to coat the bottom of the pan. Add batter and make sure it’s evenly distributed.
- Bake 15 to 20 minutes till golden and puffy.
- Sprinkle with fresh squeezed lemon juice and powdered sugar.
- *Optional – to make it an apple pancake, place thinly sliced apples at the bottom of the skillet before pouring in the batter. Sprinkle with cinnamon sugar mixture.
- **I’ve also made this with freshly ground flour, and it just doesn’t puff up as much. Maybe a little bit of baking powder would then be needed.