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Puffy Pancakes

SKU:
As if by magic, this puffs up into a fluffy, somewhat amorphous egg-forward pancake with an airy texture and crispy edges. No yeast, baking powder, or baking soda.

​Adapted from Rachael Ray.
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Ingredients


½ stick of butter
5 eggs
⅓ cup milk
¾ cup flour
⅓ cup white sugar

What To Do

Pre-heat oven to 425°F. Melt butter in a 8 x 8 pan in the oven.

In a large bowl, whisk together eggs and milk. In a separate bowl, combine flour and sugar. Whisk dry ingredients into the eggs and milk. Pour it into the baking dish (which now has half a block of melted butter in it), and bake at 425°F for 15-20 minutes until the pancake begins to rise.

Notes and Talking Story

  • I love that the simplicity of this recipe.
  • Using whole-wheat flour, will create a crustier and less puffy pancake. Still good, but definitely a denser texture.
  • To dress up, take a light touch to keep the pancake’s puffiness. Add 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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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
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