It’s Sunday, Who wants pancakes?
In our house it’s everyone!
Here’s our favorite pancake recipe . . . they are light, fluffy and delicious. Puffing up like a soufflé, the presentation is beautiful. Instead of flipping pancakes one at a time. This Puff Pancake recipe may be doubled or even tripled. So it serves many people at once. That’s a real time saver!
This is our favorite breakfast to make for our children and their friends. Actually, I should say Jim because he always makes these puff pancakes. And every time, they receive rave reviews!
- 4 T. unsalted butter
- 2 large eggs
- 1/2 cup 2% milk
- 1/2 cup all-purpose flour
- 1 t. vanilla extract
Toppings: maple syrup and sliced fresh berries
Preheat oven to 450Fº.
Place the butter in an ovenproof skillet or casserole. Place in the oven until butter is melted.
In a mixing bowl, whisk the eggs until light and bright yellow. Gradually beat in the milk and flour until smooth. Stir in the vanilla extract.
Pour the batter into the skillet or casserole of hot butter and return the pan to the oven.
When doubling the recipe, use a couple of skillets or casseroles because the batter will rise!
Bake until the pancake is puffed and golden, about 12 minutes.
Slice into wedges. Serve at once with warm maple syrup and sliced fresh berries.