Puffy Pancake

April 23, 2015
0 Ratings
  • Serves 2
Author Notes

I was watching an old "Good Eats" and Alton was cooking popovers. It made me think about the Puffy Pancake my beau's mom makes, which uses a popover-like dough (basically a very wet one). You may also know this as a Dutch Baby. This traditional one is a sweet and sour version with powdered sugar and lemon butter, but with a neutral batter like this, the possibilities are only limited by your own creativity. —

What You'll Need
  • 1 1/2 tablespoons unsalted butter, divided
  • 1/2 cup sifted all-purpose flour
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon lemon juice
  • 1/2 tablespoon powdered sugar
  1. Preheat oven to 475 degrees F.
  2. Coat a 4-6" cake pan or skillet with high sides with cooking spray. Add 1 Tbsp butter to the pan and place in the oven. When the butter is melted (but before it burns), remove from the oven and swirl the butter to coat the bottom of the pan.
  3. Meanwhile, whisk together flour, milk, eggs, lemon peel and almond extract in a medium bowl. Scrap into the cake pan/skillet and bake 10-15 minutes until it puffs up (hence the name!) and gets golden brown.
  4. Meanwhile in a small pot, add remaining 1/2 Tbsp butter and lemon juice and whisk to combine when melted over low heat.
  5. When pancake is ready, remove from the oven, drizzle lemon-butter and then top with sifted powdered sugar. Serve immediately.

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