Saturday, January 24, 2009

Puffy Pancake

The kids and I made this Puffy Pancake for dinner the other night. I'd made this recipe once before in muffin tins and thought it might be easier to make in a 13x9 pan. That picture is at about the halfway point. The kids LOVED the goofy shapes it puffed into. Here's what it looked like when it was done (or overdone perhaps.)

It was easier than muffin tins, but it ended up cooking pretty unevenly. I'm not sure if that was due to my pan, my oven or the recipe. Next time I make it I think I will go back to the muffin tins.
I originally found it at Make and Takes, but Catherine Newman has another version here.
Here's the recipe with the changes I made:

Puffy Pancake
makes 24 muffins or one 13x9 pan

1 cup milk
1 cup flour
2 Tbl sugar
1 tsp vanilla
6 eggs
3 Tbl butter, melted
dash salt

Preheat oven to 400. Grease a 13x9 pan or muffin tins.

Mix all ingredients together with a whisk or in the blender. Bake until puffy and golden on top (about 15 minutes for muffins or 20-30 for 13x9 pan.)

My favorite way to eat this is to top it with butter, powdered sugar and a squeeze of lemon. Or you could spread your favorite jam on it or eat it with regular old pancake syrup.

1 comment:

  1. Yummy...I've had the Charlotte Gordon version and it was fantastic with butter.