Every Friday night is Brinner Night here in looney-dom. Brinner, or breakfast-for-dinner, has been a Puffy Oven Pancake every time lately, because it is INCREDIBLE.
Sometimes I serve it with homemade berry smoothies. Muffins work too, or fresh fruit and yogurt. Lots of protein, lots of lip smacking.
(whole wheat version – more dense, less puffy, still yummy)
If you’re on a tight budget, this is one of those meals you’ll want to try both for its economy and for its ridiculously good taste. You won’t feel like you’re on a meal plan. You’ll feel like you’re at a mountain retreat. Pour some coffee and relax. 🙂
This is my favorite part: I can melt the butter in a preheating oven, mix the batter, get it baking, rouse my children, dress and diaper them, and have breakfast ready for the table immediately when we’re done. It’s AWESOME.
Less whining before a meal? Yes please.
Puffy Oven Pancake
Ingredients (These measurements will fill a 9×13 glass baking dish. I’ve sometimes added an extra 1/2 of each measurement to fill a jumbo glass dish when we’re really hungry. If you’re a household of two, cut the measurements in half. That’s actually the original recipe, and fills a square 8×8 pan.)
butter: 4 TBS (margarine is okay)
milk: 1 C.
flour: 1 C.
salt: 1/2 tsp.
Melt the butter in the pan of your choice in the oven as it preheats to 400°F.
Beat the eggs slightly with a wire whisk. Beat in flour, milk, and salt, only until all the flour is moistened. Overmixing will prevent the puffing of the puffy pancake.
Brush the melted butter over the bottom and sides of the dish.
Pour the batter into the dish and pop it in the oven. Bake for 25-30 minutes or until puffy and deep golden brown. Remove and serve immediately, topped with a sprink of confectioner’s sugar, some fresh fruit, homemade pear sauce, maple syrup, lemon juice, etc. Your choice!
(cut up into mouth-watering pieces for my super-hungry toddler)
Really, the result is that no one will be able to resist the stuff. You’ll be lucky if you have this much left over:
If you do have LO’s, they’ll reheat, especially in a toaster oven, beautifully.
Shown below, the Puffy Oven Pancake can be made in a cast iron skillet. The bottom may come out a little thicker, but as usual, it boils down to your preference.
I’m so glad I found this recipe and can share it with you. It’s SO good. And it’s blessedly filling too.
For a picture-free, easy-to-print version of this recipe, please click on the following link: