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Puffy Pancake

October 14, 2014

I was watching an old "Good Eats" and Alton was cooking popovers. It made me think about the Puffy Pancake my beau's mom makes, which uses a popover-like dough (basically a very wet one). You may also know this as a Dutch Baby. This traditional one is a sweet and sour version with powdered sugar and lemon butter, but with a neutral batter like this, the possibilities are only limited by your own creativity. The first few ideas that come to mind are topping with Sloppy Joes, Pumpkin Chili, Tofu Cacciatore, or Tandoori Vegetables. Bonus nutrition - one serving is "High In" Riboflavin and Thiamin and "Low In" Sodium.

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102.9296875
I was watching an old "Good Eats" and Alton was cooking popovers. It made me think about the Puffy Pancake my beau's mom makes, which uses a popover-like dough (basically a very wet one). You may also know this as a Dutch Baby. This traditional one is a sweet and sour version with powdered sugar and lemon butter, but with a neutral batter like this, the possibilities are only limited by your own creativity. The first few ideas that come to mind are topping with Sloppy Joes, Pumpkin Chili, Tofu Cacciatore, or Tandoori Vegetables. Bonus nutrition - one serving is "High In" Riboflavin and Thiamin and "Low In" Sodium.
156
103.59375

Information

Servings: 2
Time: About 10 minutes active; 30 minutes total
Price: About $2.00 total; $1.00 per serving
Nutrition (per serving):
Calories: 294.4
Protein: 11.6g
Fat: 13.2g
Saturated fat: 4.8g
Carbohydrates: 27.4g
Fiber: 0g
Sodium: 95.3mg
Cholesterol: 217.4mg

Ingredients

  • 1 1/2 Tbsp unsalted butter, divided
  • 1/2 cup sifted flour
  • 1/2 cup milk
  • 2 eggs
  • 1/2 tsp lemon peel
  • 1/2 tsp almond extract
  • 1/2 tsp lemon juice
  • 1/2 Tbsp powdered sugar

Preparation

  1. Preheat oven to 475 degrees.
  2. Coat a 4-6" cake pan or skillet with high sides with cooking spray. Add 1 Tbsp butter to the pan and place in the oven. When the butter is melted (but before it burns), remove from the oven and swirl the butter to coat the bottom of the pan.
  3. Meanwhile, whisk together flour, milk, eggs, lemon peel and almond extract in a medium bowl. Scrap into the cake pan/skillet and bake 10-15 minutes until it puffs up (hence the name!) and gets golden brown.
  4. Meanwhile in a small pot, add remaining 1/2 Tbsp butter and lemon juice and whisk to combine when melted over low heat.
  5. When pancake is ready, remove from the oven, drizzle lemon-butter and then top with sifted powdered sugar. Serve immediately.

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