About once a month we make our best breakfast – Puffy Pancakes. B. helped me stir these up this morning, so I didn’t get any photos of actually making them, just the finished pancake.
Some people call this a Dutch Baby or a German Pancake. It’s a super easy recipe, and once it’s is the oven, you can just sit and drink your coffee. Or play Legos.
The recipe we use is from The Joy of Cooking. We used to make a single recipe in a dutch oven, but now we have a lot of good eaters, so we double it and bake it in a 9 x 13 pyrex dish. The quantities below are for the double recipe. We also use less butter than the original recipe, and it turns out fine.
Preheat the over to 425 F
Whisk together until smooth:
- 1 cup milk
- 1 cup flour
- 1/2 cup sugar
- 4 large eggs (room temperature)
Melt (in the preheating oven) in a 9×13 baking dish:
- 2 Tablespoons (1/4 stick) unsalted butter
The best part about Puffy Pancakes is the puff! The oven has to be hot enough, and it doesn’t stay puffy for long, so be sure to catch the show when 15 minutes is up.
You can also add fruit to the batter, but it sometimes can make the pancake gooey. We usually just put berries on top of the finished pancake.