Puffy Pancakes: A Baked, Pillowy Plate of Goodness
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Sunday Morning Pancakes
When I was growing up, our family had pancakes every single Sunday morning. Pancakes just naturally went along with the Sunday Comics at our house. The pancakes my mom made were large and flat, almost like crêpes. They were not your traditional dollar-sized or 6- to 8-inch diameter pancakes.
Today, as I carry on the tradition of having pancakes every Sunday with my own family, I vary the types of pancakes we eat. I'll even cook up waffles! Shh...don't tell my mom!
One of my favorite types of pancakes that I make these days is the puffy, oven-baked pancake, also known as a German pancake. It rises up the edges of the pie pan it's baked in, and presents itself as a pillow-y, light pancake.
Made from scratch, this pancake will not disappoint!
Golden Brown and Scrumptious!
- 2 tbsp butter or margarine, salted turns out better
- 2 eggs
- 1/2 cup flour, all-purpose
- 1/2 cup milk
- 1/4 tsp salt
- a sprinkle of powdered sugar
- a few drops of lemon juice, optional
- a handful of fresh fruits or berries
- Preheat the oven to 400 degrees Fahrenheit.
- Place butter in a 9-inch pie pan and melt in the preheating oven for a few minutes. Brush the butter to cover the bottom and sides of the pan.
- Beat eggs slightly with a wire whisk or fork in a medium-sized bowl.
- Beat in the flour, milk, and salt until the batter is just mixed up. Do not over beat the batter.
- Pour batter into the 9-inch pie pan.
- Bake for 25 - 30 minutes until the pancake is a deep, golden brown color.
- Remove pancake and sprinkle with powdered sugar. Add a couple drops of lemon juice for a zesty option or top with fresh fruits and berries.
|Serving size: 1|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 10 g||50%|
|Carbohydrates 27 g||9%|
|Fiber 1 g||4%|
|Protein 12 g||24%|
|Cholesterol 245 mg||82%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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