Skillet Puff Pancake

It was PUFFY ~ but I didn’t take the picture quick enough!

I found this recipe in The Best of Fine Cooking ~ Holiday Baking Issue ~ SweetCakes and oh my, my, my ~ I am so glad I made this.  Because the recipe was so simple I was worried it would be bland and not very tasty ~ I was wrong.  My family {and I} absolutely loved this.  It was quick  and easy and decadent.  It was something that I would expect to be served at a bed & breakfast.  This would be great to make for Christmas morning and would be wonderful to serve {and impress} any overnight guests.

Skillet Puff Pancake {serves 2}

2 large eggs

1/2 cup all-purpose flour

1/2 cup whole milk

dash of salt

2 oz. {4 tbs.} unsalted butter

Heat the oven to 450°F and put a large skillet or shallow Dutch oven in to heat {a cast-iron skillet is perfect and this is what I used-love my cast iron!}.  In a bowl, beat the eggs, flour, milk, and salt.  It’s important to mix all of the ingredients together at once; otherwise, your pancake won’t puff.  The more air you beat into the batter, the higher it will rise in the oven.  When the oven is hot, toss the butter into the skillet and let it melt.  Pour the batter into the skillet and return it to the oven.  Bake for 12 to 15 minutes, or until the pancake is puffed and golden.  Cut in half and serve immediately with warm maple syrup, confectioner’s sugar, fresh fruit, etc.

puffy pancake hugs, mb