Monday, December 8, 2008


Making Puff Pancake started off as a Pasley Island tradition. We make it anytime we have guests staying with us at our cabin, served always with maple syrup, fresh fruit and sometimes a dusting of icing sugar.  If we have bacon...even better!  Jake loves his bacon.  But now we also have "Puff Pancake Saturdays."  The kids request it every weekend and always lend a hand.  Sam always does the eggs and Clara likes adding the sugar, of course.  Will bangs the whisk on the counter and throws the measuring cups on the ground (challenging).


4 tbsp unsalted butter
1 1/2 cup milk
3 eggs
3/4 cup flour
1/3 cup sugar
1/4 tsp salt
  • Heat oven to 425 degrees F
  • Melt butter in overproof skillet in oven (glass baking dish works fine as well)
  • While butter is melting, whisk milk, eggs, flour, sugar and salt together in medium bowl
  • Remove melted butter from oven and tilt pan to coat sides
  • Add mixture to hot skillet and bake in oven until puffed and golden (around 12-15 minutes)
Serve immediately, and as mentioned above, sliced fruit, maple syrup and bacon are perfect accompaniments.

This used to feed our family of 2 adults and 3 kids, but we agreed to double up the recipe next time.  Our kids, including Will eat as much as the mommy and daddy.

It is NOT recommended to try to make puff pancakes healthier and use whole wheat flour instead.  We tried it and it was very, VERY bad.  Just indulge and enjoy!

Me at Pasley, flipping the bacon while the Puff Pancake bakes in the oven

1 comment:

KSB said...

Also known as dutch babies or puffy cakes in our house. Yum!