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Old-World Puff Pancake Recipe

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MY MOM told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients as pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee

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Old-World Puff Pancake Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

Ingredients

2 tablespoons butter
3 eggs
3/4 cup milk
3/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon ground nutmeg
Confectioners' sugar
Lemon wedges
Syrup, optional

Directions

Place butter in a 10-in. ovenproof skillet; place in a 425° oven for 2-3 minutes or until melted. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet.
Bake at 425° for 16-18 minutes or until puffed and browned. Dust with confectioners' sugar. Serve with lemon and syrup if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 154 calories, 8 g fat (4 g saturated fat), 121 mg cholesterol, 85 mg sodium, 15 g carbohydrate, trace fiber, 6 g protein.

Originally published as Old-World Puff Pancake in Reminisce May/June 1997, p49

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Reviews for Old-World Puff Pancake (9)

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Old-World Puff Pancake

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Reviewed on Apr. 19, 2010 by mkozars

Quick and easy- and my toddlers loved it!

Reviewed on Feb. 01, 2008 by NurseNancyAZ

I actually used 1 less egg in this recipe. With 3, it's a little too eggy for me. :)

Reviewed on Jan. 31, 2008 by bluestamper58

Reviewed on Jan. 31, 2008 by hotdiggydog

I've been making my own redition of the above, using egg whites plus one egg. My guess is that egg beaters would work fine. I can hardly wait to try this recipe.

Reviewed on Jan. 30, 2008 by rainylane