Sunday, April 10, 2011

Move Over Original Pancake House!


Last night I promised Tim I'd make him something special for breakfast in the morning. You see, last night I opened up "The Best of Fine Cooking: Sweet Cakes", it is one of those super expensive, extra huge magazines they put out every so often. I wasn't looking for breakfast foods. I was looking for some cake recipe to inspire me into a fit of baking. I found one, an applesauce-walnut cake that I've been eyeing for a while, but it was too late to start anything. But as I was flipping I ran across Skillet Puff Pancake, which looks a lot like the Dutch Boy Pancake they serve at The Original Pancake House. So there I was, looking at the Skillet Puff Pancake, ignoring the Parsnip & Pecan Sour Cream Muffins on the same page, but finding my eyes drawn across the next page and the Fastest-Ever Cinnamon Buns across the way. Hmmm. What to do?

This morning Tim decide that the Skillet Puff Pancake sounded better than the Fastest-Ever Cinnamon Buns, and since we didn't want to shower, hop in the car and drive to the Original Pancake House it was a go.

Skillet Puff Pancake (serves 2)
2 eggs
1/2 cup flour
1/2 cup milk
dash of salt
2 oz (4 tablespoons) butter

Heat oven to 450F and put a large skillet or shallow Dutch-oven in to heat, cast iron is perfect. In a bowl, beat eggs, flour, milk and salt. It's important to mix all ingredients together at once; otherwise, your pancake won't puff. The more air you beat into the batter, the higher it will rise in the oven.* When the oven is hot, toss the butter into the skillet and let it melt. Pour the batter into the skillet and return it to the oven. Bake 12 to 15 minutes, or until the pancake is puffed and golden. Cut in half and serve immediately with warm maple syrup, coffee and the newspaper. (Fine Cooking Magazine)


This has become a favorite weekend breakfast for us. Tim and I love it! It is easy, fast and if you start your bacon in the oven and then make the pancake they'll both come out about the same time.

*I have made this using a KitchenAid and just a run of the mill wire whisk. I promise you, the whisk makes a better pancake. You can beat in a lot more air with a whisk then with the whisk attachment and it takes so little time you'll spend half of it just pulling out the mixer if you're like me and store it under the counter. Use the whisk! Use The Whisk! USE the Whisk!!!

2 comments:

@SDBBQ said...

Don't try this on wet, rainy days. It won't rise they easy you want it to.
We made this morning (a hot August day) and it was great!

Susan Smith said...

Looks tasty and the same ingredients as my popovers. I have noticed that some days they rise more then others. I will check the humidity now and see if it helps.

Do you put the entire batch into the pan and bake or how many does a batch make?