Pancake Puffery



Pancake Puffery - Another recipe.


Most days, I’m fine with a simple breakfast, but every so often I want something special or different.  Sure scrambled eggs or waffles are nice, but when I want a food that looks and feels more dramatic I’ll make a Baked Pancake.  I love the way they taste—the lemony and brown sugar topping gives them a delightfully light flavor.


A dish to impress your guests.

A baked pancake fresh out of the oven. Mmm!


It’s Magic


Now, for those who’ve had a “Dutch Baby”, a baked pancake is much the same.  Instead of frying the batter, you rely on the magic of a hot oven and eggs to make the batter puff up.  Honestly, this recipe is a snap and will usually generate several compliments as you pull it from the oven.



I also have an easy Dutch Baby recipe, but the thing that makes it harder is you have to let the batter sit out for four hours or chill it overnight.  If I’m thinking ahead that can work, but otherwise I like the instant gratification I get with my simpler Baked Pancake.


Let’s Gather The Ingredients


All you need is flour, eggs, milk, oil, nutmeg, brown sugar and lemon juice.

This only requires a few basic ingredients.

1½ tablespoon cooking oil

2 eggs

½ cup milk

½ cup white flour

¼ teaspoon nutmeg

¼ cup brown sugar

1 teaspoon lemon juice


Putting It Together:


Start by pre-heating the oven to 425 degrees.


If your skillet is made for baking at 425 degrees you can use it.  Otherwise, grab a glass pie pan or casserole dish.  Once the oven is warm pour the oil into the pan throw it into the oven to heat.


Mixing the batter is a snap.

Warm your oil as you mix the ingredients.

Mix The Batter


Add eggs and milk to a medium-sized mixing bowl.  Stir or whisk briefly.  Now, add the flour and nutmeg.  Stir or whisk again until the batter is smooth (a minute or two).


Into The Oven


This is ready to pop into the oven.

Pour the batter into your pre-heated oil and pan.

By now your oil and pan should be hot, so pull them from the oven with a hot pad and pour the batter directly into the pan.  Then pop the pan back into the oven and set the timer for 16 to 18 minutes.  When it goes off, quickly open the oven to check and see if the pancake is browning.  If it’s still a light color give it another minute or two.


Don't be alarmed if the pancake falls.  It's just part of the magic.

When it's lightly browned it's ready for the topping.

Add The Topping


Pull the now puffed up pancake from the oven, crumble the brown sugar over the top and then drizzle on the lemon juice.  Don’t worry if it starts sinking.


It doesn't have to be perfect.  Just spread the sugar around.

Sprinkle the browned pancake with brown sugar and lemon juice and cook a few more minutes.

Return the pan to the oven and set the timer for 5 more minutes.  Now, gather people around the table because the most dramatic moment is as you pull the pancake out of the oven and they won’t want to miss that.


If this is the first time you’ve tried a baked pancake, don’t be surprised at how the batter puffs up in the oven and then immediately starts to deflate as soon as you pull the pan away from the heat.  Sure all this rising and falling is a temporary thing, but it’s fun and the pancake is delicious, especially served with a generous helping of fresh berries.


Breakfast anyone?




If you enjoyed today’s post, you might also like to read:
Vanilla Cloud Graham Crumble Pie
I Love Oven Roasted Asparagus
In Search Of Perfect Guacamole


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