puffy pancakes |
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Somehow, this puffs up into a fluffy, somewhat amorphous pancake with an airy texture. No yeast, baking powder or baking soda required. The original Rachael Ray recipe included a carmelized banana syrup that is a little heavy, and sinks the pancake like a deflated balloon.
Best to use simpler grilled bananas. Or equally delicious with a lighter touch of berries and whipped cream, or fresh bananas and a touch of maple syrup. Add homemade sausage and fresh French press coffee for a perfect weekend breakfast.
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Pre-heat oven to 425 degrees. Melt butter in a 8 x 8 pan in the oven. In a large bowl, whisk together eggs and milk. Mix flower and sugar together and then whisk it into the eggs and milk. Pour it into the baking dish (which now has half a block of melted butter in it), and bake until the pancake begins to rise. This takes about 15-20 minutes.
ADDITIONAL NOTE:
If you use whole-wheat flour, you'll get a less puffy, but crustier pancake. Still good, but definitely a denser texture.
ADDITIONAL NOTE:
If you use whole-wheat flour, you'll get a less puffy, but crustier pancake. Still good, but definitely a denser texture.
