Wednesday, January 29, 2014

Puff Pancake, Fun and Tasty Too


The Puff Pancake

 

 Puff Pancakes, also called Dutch Baby Pancakes. I will not call it baby anything on this ol’ Wyoming boy blog. Except to say, wow, these babies are good. These are sometimes referred to as a German Pancake and may very well have been the first puff pastry. They have been around for about a century and evidently some pancake places either feature them or used to feature them. I have never noticed them on a breakfast menu, but then we like to cook and go out to eat when forced.

These are normally listed as breakfast fare but we like breakfast for supper at our house, cook these up with a side of sausage or bacon, and you have it.

 

Ingredients

  • 2 eggs
  • 2/3 cup flour
  • 2/3 cup milk (or 1/3c of milk, 1/3c half & half)
  • 1 teaspoon sugar
  • Pinch of salt
  • Teaspoon of vanilla
  • Teaspoon of cinnamon
     
    Preheat to 475
     
    Beat the eggs
     
     Pour in liquid, sugar, salt and vanilla - keep mixing until sugar is dissolved.
    (I use the blender, forget the mixer, actually my wife doesn’t trust me with the mixer, or maybe I don’t know which bowls to use or how to attach whatever attachments are needed).
     
    Dump in flour and mix it all smooth.
    Let batter sit 10 min or so, you really don’t need to time this step
       
    Get out your big old cast iron skillet, the ten inch one, if you have it.
    Coat it with melted butter; make sure to get it up the sides all the way. (I was going to say slather it up with butter but wasn’t sure what slather meant so I will stick with coat it, even if slather sounds better).
    Pour the batter in and bake 15 min or a little less- when it is golden brown (or whatever you interpret golden brown to be) it is ready to take out of the heat.
    The pancake will puff up when baking, remove and let sit for a minute or so and it will collapse, don’t worry it’s supposed to.
     *Spread on strawberry or raspberry jelly and lightly sprinkle with powdered sugar.
    Loosen around edges and slide onto plate
    Serve with butter and syrup
    *This step can also be done a few minutes before taking pancake out of the oven
     
    This can also be a great campfire dish, baked in a Dutch oven. I have not tried it but don’t see why it wouldn’t work. That may be the reason I occasionally have my cooking and baking disasters, but believe I will try it some time.
     

2 comments:

Seriously Though said...

I'll give this try. Mainly because it sounds easy. I can do easy.

Neil Waring said...

Hey Seriously, hope you tried it. We did this yesterday for breakfast but filled the shell with scrambled eggs and bacon. Very good. I also baked in a glass pie pan, much easier clean up.