I figured after 2 years it was time to update my all time favorite breakfast with a few new picture and to celebrate winning last month Shine Supper Club recipe of the month!
There's nothing quite like a puff pancake and if you haven't had them before there's no better time!
They're super easy and delicious!
When I was in fourth grade I enjoyed Puff Pancakes aka Dutch Babies for almost a year straight and never tired of their deliciousness!
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My little guy.. Sorry big guy as he would like to be referred to turned 6 on Saturday. So he was able to choose breakfast. Puff pancakes it was, not that I didn't have a good idea what he would request. These babies are already in the Que for Father's day,my husband has made that clear but I will dress them up with a berry compote or a sauteed apple mixture with cinnamon. When I was a kid I ate these almost every day for a year. My Granny would have made anything I wanted and this was my choice. They are so good! I would even go over to my Grandma Lorna's house and convince her to make them, she added the hot berry compote, so delicious. Well worth a special occasion treat!
Preheat oven to 400 degrees and place 9-10" skillet or pie pan into oven to heat up. Break 3 eggs and scramble.
Add 1/2 cup flour.
A pinch of salt.
Stir together eggs and flour, it will still have a few lumps.
Add milk and vanilla, stir.
It will now look like this.
Melt 2 1/2 Tablespoons butter in the hot skillet or pie pan and swirl around to coat.
Add pancake mixture to hot melted butter.
Bake 20-25 minutes until puffed and golden brown.
Add powdered sugar or berry/ apple toppings and enjoy!
Puff Pancakes aka Dutch Babies
Puff Pancakes, Dutch Babies, or German PancakesPrep time: PT15M
Cook time: PT25M
Total time: PT40M
Yield: 1 Puff Pancake
- 3 whole Eggs
- 1/2 cup Flour
- 1 pinch Sea Salt
- 1/2 cup Milk
- 1 teaspoon Pure Vanilla Extract
- 2 1/2 tablespoons Butter, Cut into 4 pieces
- For Serving: Berries, Sauteed Apples, Powdered Sugar, Whip Cream
- Preheat oven to 400 degrees and place cast iron skillet or pie pan into oven to become hot.
- Add eggs to mixing bowl and whisk.
- Add flour and a pinch of salt to the eggs. Mix well, mixture will still be lumpy do not worry.
- Add milk and vanilla. Mix and set a side. (Even if there is a few lumps it will be fine.)
- Place butter into hot skillet or pie pan and close oven door to melt. Once melted swirl pan around and add puff pancake mixture.
- Bake for 20- 25 minutes, until puffed and golden brown. Top with desired toppings.