- 2 tablespoons butter
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon ground nutmeg
- Confectioners' sugar
- Lemon wedges
- Syrup, optional
- Fresh raspberries, optional
- 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 wedges and, if desired, syrup and raspberries. Yield: 4 servings.
Reviews forOld-World Puff Pancake
"This was easy and fantastic. I didn't change a thing except for using lemon wedges. After taking it out of the oven, I just sprinkled powder sugar on it and served it with a berry compote. Excellent"
"In my house, these are called Dutch Babies, and we don't put any sugar in the batter."
"I did not like this recipe at all. The pancake is too dense for my taste and not sweet enough. I sprinkled chocolate chips on top to add a little more flavor and sweetness. I won't make it again."
"I actually used 1 less egg in this recipe. With 3, it's a little too eggy for me. :)"
"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."
"will the old-world puff pancake work with egg beaters?"
"This is pretty much the same thing as finnish kropsu, the finnish pancake."
"something new for dessert"