How to Make Perfect Puffed PancakesBrooke McLay
Our family loves German Pancakes, or Dutch Babies, or puffed pancakes, or popover pancakes (call them what you will, we lurves ’em). And rightly so. This simple breakfast recipe takes just a few simple ingredients–stuff you likely already have in your home–then whips them into golden, buttery, fluffy pancakes, with a texture reminiscent of crepes and yorkshire pudding. Topped with maple syrup, fresh berries, a bit of powdered sugar, I have yet to meet anyone who doesn’t adore Puffed Pancakes.
Except for me. Because I have to cook the suckers. And too often, they come out of the oven looking flat and bland, instead of puffy and fantastic. After searching for how to make perfect puffed pancakes every time, I’ve discovered a few secrets. Sure enough, follow this recipe and these instructions, and you’ll be pulling a pan of Hot & Fluffy German Pancakes out of your oven every time.
Perfect Puffed Pancakes
- 1/2 stick butter
- 3 eggs
- 1/2 cup flour
- 1/2 cup very cold milk
Preheat oven to 425 degrees. Place butter into an 9″ cake pan or tall-sided baking dish. Place in oven WHILE the oven preheats.
Place eggs, flour, and milk in a blender. Blend until light and lemon colored. The trick to getting perfect pancakes is to keep your ingredients as cold as possible, so do this step just about a minute before you are ready to bake the batter.
As soon as the oven is preheated and the butter is melted, pour your cold batter right into the hot pan. Immediately close the oven door and allow to bake for 14-17 minutes, or until the pancake is golden brown and puffing over the edge of your baking dish.
Remove from oven, slice, and serve immediately with any of the following: maple syrup, fresh berries, fresh whipped cream, buttermilk syrup, powdered sugar, or any flavored syrup.