If you are in the mood for some delicious BUT QUICK!! Sunday breakfast, look no further than this version of an old time favorite (this recipe was published a few years ago in House Beautiful )where the author calls it the Giant Puff or the Puffy Pancake. By any other name…this would still be at the top of our list.
So this Sunday morning at SWEETTABLESCAPES, we just whipped up this great puffy thing and gobbled it up.
Serves 2: ( you better make two of them if you expect to serve more!!)
2 Tbsp unsalted butter
1/2 cup all purpose-flour
1/2 cup milk
2 large eggs
pinch of salt
pure Maple Syrup
Fresh raspberries, blueberries or strawberries
1. Preheat oven to 475 F
2. Put butter in a 10-inch ovenproof suate pan and heat in the oven until the butter melts and begins to bubble. Watch carefully not to let it burn.
3. Meanwhile, in large bowl and using a wire whisk or hand-held electric mixer, whisk together flour, milk, eggs and salt until smooth.
4. Pour the batter into the saute pan and return to oven for about 12 minutes or until batter is puffy and golden brown.
5. Slide the puffed bismark onto a serving plate. Drizzle with maple syrup, fresh berries and confectioner’s sugar. Cut in half and serve immediately.