Vegetarian Recipe: Puffed Pancake

I haven’t posted any new recipes in awhile. I got a bunch of products to sample and review, so that’s where my focus has been , while I tried to clear my desk.  They arrive in bunches and I write for more than blog, so I sometimes get a little buried. I’m not complaining, just explaining.

My family enjoys trying new products.  For example, some dried fruit snacks that I will write about later. The kids asked if we had anything new to snack on and I said let me go check…….dried pineapple with lime. Oh man, was that good!

Speaking of my family…….the kids are all off school on a week-long break. That’s 3 teenagers and one pre-teen. I usually have them make their own breakfast on weekdays, but yesterday I treated them to a puffed pancake.  Have you ever made one of those?  Very simple and funny looking, but tasty.  You bake it in the oven, in either a heavy cast iron pan or you can use an aluminum-type cake pan (one of the long rectangular pans) that you’ve covered (on the outside) in an additional layer of aluminum foil. This keeps it from browning too much on the bottom. 

Here’s the recipe. It’s vegetarian, but not vegan:

Puffed Pancake

1 cup flour

1 cup milk

1/2 tsp salt

6 eggs

2 Tablespoons butter

Preheat oven to 400. 

Mix dry ingredients, then set aside. Beat eggs with milk, then add to dry ingredients, mixing until smooth. Divide the butter and put a square of it into each of the pans. Put the pans in the hot oven to melt the butter, then pull the pans back out. Divide mixture in half and pour into to pans (described above). Bake for 25 minutes.

Cut the pancake into slices, then top with more melted butter, powdered sugar, and a squeeze of lemon.

This recipe fed my entire family, except for Max, because he eats a liquid diet (related to his Cerebral Palsy).