Last time I was at the library I picked up Dorie Greenspan's first book, Sweet Times - Simple Desserts for Every Occasion. It's from 1991 and so it doesn't have the glossy, fancy feel that any book from the last five years has. However I really enjoyed it and felt it was definitely a good solid book. It's broken into eight types of recipes (from Tea Time Treats to Holiday Wrap-ups) and includes a great "Quick Fix Matrix" that allows you to look up recipes by craving (crunchy, spicy, chocolaty, etc.). It also included a fantastic glossary that doubles as dessertmaking 101 and each recipe comes with an alternate "playing around" version.
Looking through it, I definitely wanted to try my hand at quite a few of the delectable recipes, but it was Sunday morning and I was really feeling like breakfast. So I opened it up to the breakfast section and discovered the recipe for a puffed pancake. I've been wanting to create a puffed pancake for a few years now, so I figured this would be the perfect opportunity. I actually ended up making two batches, as the first one came out a bit greasy. However they were both tasty with the end result being a rather eggy (in a good way) puffed pancake with a crispy, almost donut-like edges. And believe me, donut-like pancakes = super fantastic for Sunday morning. To check out the pictures and see step-by-step photos, read more
4 tbsp (1/2 stick) unsalted butter *See Note
1/2 cup milk, preferably at room temp
1/2 cup all-purpose flour
1/4 cup sugar
2 large eggs, room temp
Pinch of nutmeg
- Center a rack in the oven and preheat to 425F.
- On top of the stove, melt butter in a 10-inch oven-proof skillet, tilt to coat the sides. I used my cast-iron skillet which is actually too heavy to tilt. I ended up making two batches and on the second one I used a smaller amount of butter (see *Note) and I found it was much easier to let the butter melt a bit and rub it all over the pan with a paper-towel on the end of tongs.
- In a medium bowl, whisk together flour, sugar and nutmeg.
- Whisk in eggs, and milk until mixture is smooth.
- Pour the mixture into skillet and cook over medium heat for 1 minute. Do not stir.
- Place the skillet in the oven and bake until pancake is puffed and golden, 12-15 minutes.
- Sprinkle with confectioner's sugar and serve! I found it easy to use the tongs to transfer from hot skillet to a plate. However, this definitely makes the pancake deflate faster (and it deflates pretty quickly as it is).
*Note: I made these twice and they were too greasy the first time. In fact, if you look at the pictures you will see that all the butter ended up going on top of the pancake, so I cut down the butter from 4 tbsp to 1 tbsp. Also, on the first one, I let the butter brown too long, it added a nutty characteristic to the pancake.