A Puffy Pancake

Today I want to share with you a delicious, easy and fun breakfast.

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This is a Puff Pancake.  And according to its name it is supposed to puff.  And it does!  Awesomely! Each time we make it we are excited to see how it will turn out.

Puff Pancake

5 eggs
1 c milk (or in our case, almond milk)
1 c unbleached flour
1/4 – 1/3 c Butter

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1. Preheat the oven to 400°. Dice up your butter (we only use 1/4 cup bit to each his own) and place it in a 9×13 pan and place it in the oven while it is pre-heating.
Fee

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Our pizza some is messy, keep forgetting to clean that...

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2. Combine the eggs, milk, and flour and whisk together for 3-5 minutes.  I only ever whipped it until around the three minute mark, but the longer you go the more air you incorporate and the more puffy your pancake is. This time I did five minutes and it was Huge! Make sure that when you are finished whipping it you immediately pour it into the hot pan, (which has been removed from the oven using hot pads) and then promptly return it to the oven.

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3.Cook the pancake for 25 minutes. When it is finished, make sure you have everyone gathered around to see how puffy the pancake is, because the center will fall shortly after it’s exit from the oven, and we don’t want anyone to miss it. At least, that’s what we do in our house.

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Little man watching the pancake rise. It is pretty mesmerizing.

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4. Delicious sliced and served with real maple syrup and some fruit. Or with applesauce, if you are my hubby.

We love this recipe and make it often.  What are your breakfast favorites?

From my Family, to Yours..

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2 thoughts on “A Puffy Pancake

    • I have not tried Whole Wheat Pastry flour but we did do whole wheat and it was still yummy but it just didn’t puff add much. I am experimenting with completely replacing our white flour though and will update you and this recipe when I get results I am happy with. :)

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