Saturday morning symbolizes pancakes in our family. Often, I make our delicious Swedish Pancakes or Easy Buttermilk Pancakes, but for a large family, it’s time consuming to stand over the griddle flipping them (especially when you make around fifty.)
I’ve started making a variety of Puff Pancakes Recipes. They make a wonderful presentation, but puff pancakes are also very easy to make for guests, so it definitely fits my prerequisite for Simple, Holiday Recipes.
Straight out of the oven, you may show off the impressive puffed pancake since it will have risen 2-3 inches above the dish, and sprinkle it with powdered sugar. Yes, the pancake will “fall,” and then you can don it with your choice of fruit topping, sauce, whip cream or just pure maple syrup.One of my favorite additions lately has been peaches and you can find the Peach Puff Pancake recipe here.
Recipe: Puff Pancake
Summary: This Puff Pancake Recipe is as eye appealing as it is delicious. Easy to make with wholesome ingredients, it’s perfect for guests or groups.
- 3 eggs
- 1/2 cup milk
- 1/2 cup flour
- 1/4 cup sugar
- 2 tablespoons oil
- dash of salt (optional)
- 4 tablespoons of butter
- sprinkle of powdered sugar, sauce (optional)
- Blend the first six ingredients in blender or mix very well by hand.
- Meanwhile, melt the butter in a 9 inch round dish or fluted dish in the oven at 425 degrees.
- When butter begin to sizzle, but not brown, pour the mixed ingredients into the center of your dish.
- Bake for just 20 minutes.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Enjoy our family staple of the Puffed Pancake.
If you would like a slightly less “eggy” version, with a “no sugar” option, you may use only two eggs, and then completely omit the sugar and oil. All other directions are the same.
In the next few weeks, I will share many other variations that we use, including fruit.