What a nice breakfast treat! I have had this recipe from King Arthur Flour stashed away for a while and decided to try it this morning. It was so light and delicious--part pancake, part crepe, part popover. And so simple! A batter of eggs, milk, flour, and lemon and vanilla extracts were baked in a buttered skillet and then topped with a spritz of lemon juice and powdered sugar. No standing over a hot griddle or flipping pancakes--I like it!
I was rather surprised when I took this large puff out of the oven when it was finished cooking. The batter had puffed up the sides of the skillet and in the middle. It was funny looking, but tasty! It was great topped with strawberries and without also. I loved the lemon juice. My husband took half of it and ate it like it was pizza. :) Continue for Puff Pancake recipe.
Lemon Puff Pancake with Berries
King Arthur's Baker's Catalouge
3 tablespoons (1 1/2 ounces) butter, melted
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
small pinch of nutmeg
1 tablespoon (1/2 ounce) granulated sugar
1/2 cup (4 ounces) milk
1 teaspoon vanilla extract
1/8 teaspoon lemon oil, optional
2 large eggs
2 tablespoons (1 ounce) freshly squeezed lemon juice (juice of half a juicy lemon)
2 tablespoons (1/2 ounce) confectioners’ sugar
Preheat the oven to 425°F.
Pour the melted butter into a 12" skillet with ovenproof handle, or a 10" square pan. Yes, the size of the pan matters. Too small, it’ll overflow. Too large, it won’t puff as high. Try to find a pan or ovenproof skillet whose square-inch cooking surface is about 100 square inches.
Whisk together the flour, salt, nutmeg, sugar, milk, vanilla, lemon oil, and eggs till fairly smooth.
Pour the batter into the pan. Bake the pancake for 18 to 20 minutes, or until it’s very puffy and golden, with deeper brown patches. Remove it from the oven, and sprinkle with the lemon juice, then the sugar. Cut in squares, and serve immediately, garnished with fresh berries, if desired.
Yield: 4 generous servings.