by: Kate McMillan
Cook Time
20 minutes
Prep Time
5 minutes
Yield
2-4 Servings
Total Time
20 minutes
Prep Time
5 minutes
Yield
2-4 Servings
summary
Puffed pancakes are one of those dishes that always receives enthusiastic “oohs and ahhs” the second you take it out the oven. Truth is, it’s quite simple to make, and it requires very few ingredients, most of which are likely already in your pantry. You can serve the pancake with any fruit you like or what is in season, including berries, sliced bananas, peaches and nectarines.
ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 3 eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 2 tablespoons powdered sugar
- 1/2 cup blueberries
- Maple syrup, optional, for serving
directions
- Add the flour, milk, eggs, sugar and vanilla extract in a food processor or blender and process until well combined, about 30 seconds. Let the batter rest for 20 minutes while you preheat the oven.
- Put a 10-inch cast iron skillet in the oven and set the temperature to 425°F. Once the oven is preheated, carefully remove the skillet and add the butter, swirling it around to cover the bottom and sides of the pan. Immediately pour the batter into the hot skillet and return the pan to the oven. Bake until golden brown and cooked through, about 20 minutes.
- Top with powdered sugar and blueberries, cut into wedges, and serve at once with maple syrup, if using.
notes
Take the time to measure your cast iron skillet. This recipe uses a 10-inch skillet and the pancake baked for 20 minutes. If your skillet is 12-inch, it will take closer to 17 minutes. This makes a big difference because the pancake is thin so it burns quite easily. The batter needs time to rest so the flour has time to absorb the milk, which results in a fluffier pancake. Don’t make this ahead, it’s really best right out of the oven. But you can make the batter the day before and store it covered in the refrigerator. Preheating the pan for this puffed pancake recipe is necessary as it takes too long for a cast iron pan to heat up. You want the batter to hit an already hot pan.
