Monday, April 6, 2009

Puff Pancake
(Aka... Hootenanny, German, or Swedish Pancake... at any rate, it's puffy)

Serves 6 (errr... in our apt, this serves about two people)

Have I already blogged this recipe? Have I declared my love for this dish? It reigns among one of my favorites and for someone like me who selfishly enjoys her Sunday afternoon nap, this dish has become our Sunday night staple. I turn on my oven light, stick this baby in, and watch it grow as my mouth drools and appetite increases. You'll love it if you haven't already had it.

6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
1/2 cup butter (we rarely use a 1/2 cup-- 1/4 cup is plenty)

Beat together the eggs, flour, milk and salt for about 5 minutes. Preheat the oven to 425 d's. Place butter in a 9 x 13 glass dish, and put in hot oven just until it all melts. Remove and pour the beaten egg mixture into the hot butter. Bake at 425 for about 20 minutes, just until it's lightly brown and the pancake has grown. Eat immediately with strawberries, powdered sugar, syrup, etc.

3 comments:

Kathy/mom said...

Glad you are keeping up the tradition of this fine dish. It's still my favorite breakfast and something I learned from my mom.

Amy & Wes said...

We too love this...at our home it is called Oven Pancake, German Pancake & Wes grew up calling it Dutch babies. Funny, why so many names? Regardless, it is delicious, and now I want to make this asap.

Rebekah said...

katie-give me some of that! I made a similar recipe this week but it had sliced granny smith apples on the top, so it tasted like a pie/breakfast delish. Ill give you the recipe if you are craving dessert for breakfast...