Puffy Oven Pancake


(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)

eggs: 4

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 (see below), maple syrup, lemon juice, etc.  Your choice!


Really, the result is that no one will be able to resist the stuff.  It’s SO good.  And it’s blessedly filling too.


One thought on “Puffy Oven Pancake

  1. Pingback: Puffy Oven Pancake | The Full Vine

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