Puffed Pancake – a delicious recipe with eggs, milk, flour, granulated sugar, vanilla, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 425u00b0F.
2
You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender.
3
In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy.
4
Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds.
5
Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter.
6
Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).
578
kcal
Calories
35
g
Fat
41
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 eggs, 1 1/2 cups milk, 1 cup unbleached flour, 3 tablespoons granulated sugar, and more.
Yes, Puffed Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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