Saturday, May 21, 2011

Puff Pancake

This pancake bakes in the oven and comes out something like a giant Yorkshire pudding or popover. And bigger is always better, right? Because my oven isn't quite accurate temperature-wise, mine was a bit too crispy on top and along the edges. But still delicious!!

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon salt

You'll also need:
10-inch oven-proof skillet
electric mixer

1. preheat oven to 425 F. Grease your skillet with butter. Grease it like crazy because you're afraid your pancake will get stuck to it.
2. with electric mixer set on low, beat eggs. Add your flour, milk, butter, sugar and salt; beat until smooth.
3. pour batter into skillet. Bake 15 minutes.
4. After 15 minutes, reduce oven temperature to 350 F. Continue baking for 10 to 15 minutes, or until puffed up and golden brown.
5. serve pancake with topping. If it's a bit stuck to the bottom of the skillet, use a metal serving spatula to gently get it off.

While your pancake is cooking itself into puffiness, make your topping. I made mine out of sliced banana covered in maple syrup. Classy, I know. You might want to use slightly more maple syrup than seems sane.
When everything is ready, divide your pancake in half and put half your topping on each. Serve it. Eat it. It's delicious.

This recipe is from Breakfast and Brunch cookbook.

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