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.
Adapted from Rachael Ray.
Ingredients
½ stick of butter
5 eggs
⅓ cup milk
¾ cup flour
⅓ cup white sugar
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.
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.
