Yield: 4-6
The Aubergine Inn's Puffy Pancake
Prep Time
10 minutes
Cook Time
21 minutes
Total Time
31 minutes
Ingredients
- 2 eggs (sitting at room temperature 30 min.)
- ½ cup flour
- ½ cup milk
- ¼ t nutmeg
- 5 T butter
- OPTIONS:
- Apple Baby:
- Peeled, thinly sliced apples
- 2 T confectioner’s sugar
- Lemon Sugar Baby:
- ¼ t vanilla extract
- 2 T lemon juice
- 2 t lemon zest mixed with 1/4 cup granulated sugar
Instructions
- Preheat oven to 425, with skillet in oven.
- Blend eggs in blender until foamy, then add flour, milk, and nutmeg. Blend well.
- Melt butter in heavy, ovenproof skillet (or 9” x 13” baking dish) in oven, or use a small skillet to create individual babies. Swirl the pan to coat with the melted butter.
- If using apples, put a layer of sliced apples on the bottom – now is your chance to get creative, arranging them in a spiraling circle or another pattern.
- Pour all the batter into hot pan at once.
- Bake 15-20 minutes, until puffed and beautifully golden.
- Sprinkle sugar all over and return to oven for 1 minute longer.
- Serve hot with a choice of toppings. You can top with whatever you like. Christine says, “I love blueberries or raspberries and lemon. It is also delicious with syrup or preserves.”
Notes
If using apples, make a cinnamon/sugar combination for the topping.
Cut lemon sugar baby into wedges or squares, and serve with lemon sugar and lemon quarters to squeeze on top of each serving—this mixed with sugar takes it right over the top. *insertchef’s kiss*
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