Puffy Canadian Pancakes – a delicious recipe with eggs, flour, milk, salt, nutmeg, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 425.
2
Sieve flour into bowl and make a well in the centre.
3
Break the eggs into well.
4
Use a whisk to slowly blend the egg and flour into a smooth mixture.
5
Add milk as it thickens.
6
Whisk until smooth.
7
Let stand for 10 minutes.
8
Meanwhile, heat an oven-proof crepe pan on stove.
9
When hot melt butter in pan.
10
Pour batter into hot pan and put pan in hot oven for 15 minutes.
11
Pancake is done when batter is puffy and golden brown.
12
Sieve icing sugar generously over pancake and drop dollops of preserve or sliced fresh fruit in four sections.
13
Slice into quarters and serve immediately before it loses its puffiness.
145
kcal
Calories
6
g
Fat
13
g
Carbs
9
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 8 ingredients. The key ingredients include: 2 eggs, 1/2 cup flour, 1/2 cup milk, 1 pinch salt, and more.
Yes, Puffy Canadian Pancakes 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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