Straight out of the oven, these puffed up pancakes are impressive. Now, some will say this is not Dutch, but rather German. I believe there’s an Internet battle on the proper name but let’s face it, taste is what matters and this dish is delicious.
This is my go to recipe for a quick meal regardless of the time of day. I’ve been making puffed pancakes for decades and have passed down a few versions of this recipe to friends. Lately I’ve been using a bit more flour and milk. I am finding that this slight change creates a thicker pancake after it deflates. Yes, it will slowly lose that puff, but by that time, my portion is lathered with syrup.
A quick and easy baked pancake that's right for breakfast, lunch or dinner.
- 2 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- dash ground nutmeg
- dash salt
- 2 tablespoons unsalted butter
- Toppings: syrup, berries, nuts, Nutella, powdered sugar and/or whipped cream
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Preheat oven to 450 degrees with 7 or 8 inch cast iron skillet inside.
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Thoroughly mix all ingredients (except butter) AT ONCE in a blender on high speed. This makes a difference with the puff.
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Place butter into hot pan and allow it to melt in the hot oven.
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As soon as the butter melts, pour the batter into the pan.
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Bake for 15 minutes or until the puffed pancake is high and golden brown on top. It should have some crunchy looking edges.
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Serve immediately with your favorite toppings.
Variation: For a lighter pancake with a higher puff, reduce flour to 1/2 cup and whole milk to 1/2 cup.