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52 Weeks of Baking: Puffed Pancake

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,

Puffed Pancake
From Sweet Times by Dorie Greenspan

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.


















Join The Conversation
ALSW ALSW 10 years
Almost looks like a funnel cake! Delicious!
mymaria mymaria 10 years
I have made a similar recipe from a different cookbook. I will try and compare the ingredients when I get home tonight. The pics look great and are making me hungry! One thing I remember I did is I used one of those foil pie pans and baked mine in there because at the time my oven was so small it wouldn't fit my large skillet. It worked out well as an alternative to using a skillet.
celebrity_soup celebrity_soup 10 years
this makes me think of pita bread!
julieulie julieulie 10 years
I just made this for breakfast this morning with caramelized apples on top -- delicious! But AmyLyn, it's not the same as a Dutch Baby - my mother makes those all the time, and the recipe is different, so it tastes a little different and puffs in a different format. Thanks for the recipe, Yum. This will definitely be added to the weekend breakfast rotation on those rare days when I am not in lab by 7am and my fiance is not on overnight call for surgery. :)
Food Food 10 years
Any ovenproof frying pan will work. It doesn't need to be a cast iron skillet. Just make sure it can handle the heat!
mandiesoh mandiesoh 10 years
it looks FAB. esp since it only has 1 tbsp of butter! :drool: have no skillet tho :(
AmyLyn AmyLyn 10 years
They serve these at my fav pancake house!! It's called a "Dutch Baby" and how they serve it is you get a plate with some butter, powdered sugar, fresh lemon wedges and fresh strawberries. What you do is mix the butter and sugar and lemon all together then dump the strawberries on and it's a sweet tart glaze... it's AMAZING! and not as sweet as it sounds. Mmm I want one right now!
SU3 SU3 10 years
looks GREAT! The picture somewhat reminds me of those elephant ears you get at amusement parks/fairs. Top with fruits and that would def make a delicious sunday brunch :)
andaman andaman 10 years
it looks like roti! I think banana and chocolate on top would be yum!
Food Food 10 years
oh apples would be great. caramelized anything would be fantastic! i think strawberries or pineapple would also be amazing.
yummers yummers 10 years
yum! i want to try it with the addition of apples.
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