At our house, we lovingly refer to the puffy oven pancake as the breakfast pizza or the deep-dish pancake! It is very similar to a German pancake, and it is so delicious! I have tried this recipe many times, and it is always a big hit. Although not as quick as regular pancakes, I think it is easier (and great if you are not a pro at flipping pancakes! I'm not...).
This recipe comes from my Betty Crocker cookbook
Ingredients
2 tablespoons butter (use salted, it is SO much better that way!)
2 large eggs
1/2 cup flour (not self rising)
1/2 cup milk
1/4 teaspoon salt
Topping Ideas
Lemon juice and powdered sugar
Cut up fruit
Syrup
Cinnamon Syrup (recipe from the
Idea Room)
Jam
1. Heat oven to 400 degrees F. In a 9-inch pie plate, melt butter in oven; brush butter over bottom and sides of pie plate.
2. In a medium bowl, beat eggs slightly. Beat in flour, milk and salt just until mixed (do not overbeat or pancake my not puff). Pour into pie plate.
3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately with toppings of choice. This
Cinnamon Syrup recipe has become my all time favorite. It is easy, and no yucky ingredients like store bought syrup. Oh yeah, and it's totally delicious!
Ruthie loves to cook, so she always helps me. Get your kids to help you pour and mix and they will feel like they made the whole meal!
Here is the pancake right out of the oven, it is all puffed up! Serve it immediately, before it sinks. The insides are soft and fluffy, but the outside is crispy and tastes like the salted butter. Oh so good!
There are many topping choices, this time I went for the cinnamon syrup. Enjoy!
-Anne