Puffy Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Tablespoon Butter2 Eggs.5 Cup Flour.5 Cup Milk
Place about 1 Tablespoon of butter (recipe originally called for 2 T, but I find it unnecessary. Adjust to your own taste) into 9" glass pie pan and put pan into cold oven. Pancake will puff up generally around 4 inches during cooking, so be sure there is not a rack too close to the top of your pie pan. Set oven to 400 degrees and turn it on. While butter is melting, crack 2 eggs into blender and turn on high speed. While eggs are beating, measure .5 Cup of flour and .5 Cup of Milk. Turn the blender down to low speed and remove the lid. Carefully pour milk and flour into the blender at the same time. Return the lid and turn the blender back to high. Check the oven - the butter should be melted at this point. If it isn't, turn the blender off and leave the pan in the oven until the butter has melted. Once it has, remove the pan and swirl the butter around, being sure the entire bottom surface is coated. Give the blender a quick zap (about 10 seconds) if it has been sitting and waiting for the butter to melt. Carefully pour the batter into the pie pan, do not let it slosh up and over the sides. Return the pan to the oven (center rack) and bake for 20 minutes. It should be golden and, hence the name, puffy! Once the pancake is out of the oven and cooling, it can fall in the center. Be careful not to get burned, as steam escapes from the puffy areas. Each Puffy Pancake looks a little different, but top them according to your personal preference and they all taste great!
Number of Servings: 2
Recipe submitted by SparkPeople user KARLA3000.
Number of Servings: 2
Recipe submitted by SparkPeople user KARLA3000.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 10.6 g
- Cholesterol: 228.1 mg
- Sodium: 117.4 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 0.8 g
- Protein: 11.5 g
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