Puffy Pancake

by Carrie Fehr

It’s amazing how the magic of a hot oven, can turn a few simple ingredients– flour, butter, eggs, honey, and milk– into an impressive egg puffy cloud of custard-like deliciousness, that oozes sticky gooey caramel, with so little effort.  Set sizzling hot from skillet to table, Puffy Pancake is a defining treasure in my family, where it makes Sunday morning breakfast feel like a special event.

Puffy Pancake

Ingredients:

3 eggs

2 cups milk, I use 1%

1/4 cup honey

3/4 cup flour

1/4 teaspoon salt

1 teaspoon vanilla

3  tablespoons butter

Preheat the oven to 450 degrees F.

Directions:

In a large bowl, whisk eggs and milk together.

Whisk in honey, flour, salt, and vanilla until smooth.

Melt butter in a 9-inch iron skillet until it sizzles.  Pour the batter into the pan while it is hot.

Set it into the oven and bake for 25 to 30 minutes.  Serve with fresh berries, stone fruits, or compote.

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