Puffed Pancakes

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Want to talk about puffed pancakes? I love making pancakes for my family. They all love them, and I love making them happy. Do you know what doesn’t make me happy? By the time I sit down to eat my pancakes, they are all finished and ready to move on to something else.

Want to talk about puffed pancakes? I love making pancakes for my family. They all love them, and I love making them happy. Do you know what doesn’t make me happy? By the time I sit down to eat my pancakes, they are all finished and ready to move on to something else. I saw this recipe in Midwest Living Magazine and knew that it was the answer. You make one large, gorgeous, puffed beauty, and slice it like pie. It is a cinch to make, and less clean up than a normal pancake. When the pancake bakes, it forms a bowl, and it is the perfect receptacle for berries, bananas, sauteed apples, or whatever strikes your fancy.

Puffed Pancakes Ingredients //

• 2 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1/4 cup melted butter
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• zest of half a lemon
• raspberries and blueberries
• powdered sugar
• maple syrup

How to Make // The Steps

Step 1: This recipe works best if the eggs are at room temperature. I never think about that when I am making this recipe, so I drop the eggs in warmish water for 15 minutes before, works like a charm.

Step 2: Preheat the oven to 450 degrees.

Step 3: Add the eggs to a blender. Let it run for 30 seconds or so. You can do this by hand if you want to, but I like how frothy the batter gets in the blender.

Step 4: Add the flour, milk, almond extract, vanilla extract, and lemon zest. Blend again.

Step 5: Pour 2 Tablespoons of melted butter into the blender while it is running.

Step 6: Take the pan out of the oven and add the rest of the butter. Butter the sides and bottom of the pan.

Step 7: Pour the batter into the hot pan and put it back into the oven.

Step 8: After 15 minutes, it looks like this.

Step 9: Fill the center with raspberries and blueberries. Sprinkle with powdered sugar and a drizzle of maple syrup. Breakfast is served. Today is also our monthly Lazy Susan. Head over to Fudge Banana Swirl to see what Chenin has made us for breakfast/

Puffed Pancakes

bakedbree

Puffed Pancakes or otherwise known as the Dutch Baby. A thin batter is poured into a hot pan and magic happens. It puffs and creates and bowlike shape to hold berries. Delcious!

5 from 1 vote

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Ingredients

  

• 2 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1/4 cup melted butter
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• zest of half a lemon
• raspberries and blueberries
• powdered sugar
• maple syrup

Instructions

 

• This recipe works best if the eggs are room temperature. I never think about that when I am making this recipe, so I drop the eggs in warmish water for 15 minutes before, works like a charm.
• Preheat the oven to 450 degrees.
• Add the eggs to a blender. Let it run for 30 seconds or so. You can do this by hand if you want to, but I like how frothy the batter gets in the blender.
• Add the flour, milk, almond extract, vanilla extract, and lemon zest. Blend again.
• Pour 2 Tablespoons of melted butter into the blender while it is running.
• Take the pan out of the oven and add the rest of the butter. Butter the sides and bottom of the pan.
• Pour the batter into the hot pan and put it back into the oven.
• After 15 minutes, it looks like this.
• Fill the center with raspberries and blueberries. Sprinkle with powdered sugar and a drizzle of maple syrup. Breakfast is served.

Tried this recipe?Let us know how it was!