Here is a recipe that Hubs brought with him when we got married. His grandmother used to make these for him, always topped with powdered sugar and lemon juice. "Powdered sugar and lemon juice on a pancake?" I asked, with that scrunched up you-don't-know-what-you're-talking-about look on my face.But yes, it works. Because this isn't your average pancake. It puffs up, so you have some flat areas (my favorite) and some puffed areas, and the sugar and lemon collect in the pockets. It's very eggy, not fluffy like a buttermilk pancake. I've also seen these called German pancakes. If you haven't tried one before, give it a shot this weekend.
Puff Pancakes
1/4 cup butter
2 eggs
1/2 cup milk
1/2 cup flour
1/8 teaspoon salt
- Preheat oven to 400°.
- Place butter in an 8" pie plate, and place in oven for a few minutes to melt the butter.
- Remove from oven.
- In medium bowl, beat eggs, and add milk. Mix thoroughly.
- Add flour and salt; mix again.
- Pour batter into the hot pan.
- Return to oven at 400° for 10-12 minutes.
- Lower oven temp to 350°; bake additional 10-15 minutes. It should look like this:
Remove from pan, cut into wedges, and serve with lemon juice and powdered sugar. (Or try cinnamon and sugar.)
