Puff Pancake -- Best Recipes

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04/26/25 8:15am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3 ]

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Date Posted: 05/ 9/08 9:36:35pm
Author: CB
Subject: Puff Pancake

This recipe is based on one printed over 40 years ago in The New York Times. Called David Eyre�s Pancake (Mr. Eyre, a Honolulu resident, had served it to Times writer Craig Claiborne at his home), it was the most "requested reprint" New York Times recipe ever run, up to that time.

And for good reason. A rather unprepossessing flour, milk, and egg batter is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. It�s delicious; it�s easy; and who cares if it settles back a bit from its glorious oven-fresh heights as it cools? Part popover, part cr�pe, part pancake, it combines the best aspects of all three. We like to serve it on a lazy Sunday morning, garnished with fresh berries, Sunday paper (New York Times?) close at hand.

3 tablespoons (1 1/2 ounces) butter, melted
1/2 cup (2 ounces) Unbleached All-Purpose Flour
1/4 teaspoon salt
small pinch of nutmeg
1 tablespoon (1/2 ounce) granulated sugar
1/2 cup (4 ounces) milk
1 teaspoon vanilla extract
1/8 teaspoon lemon oil, optional
2 large eggs
2 tablespoons (1 ounce) freshly squeezed lemon juice (juice of half a juicy lemon)
2 tablespoons (1/2 ounce) confectioners� sugar

Preheat the oven to 425�F.

Pour the melted butter into a 12" skillet with ovenproof handle, or a 10" square pan. Yes, the size of the pan matters. Too small, it�ll overflow. Too large, it won�t puff as high. Try to find a pan or ovenproof skillet whose square-inch cooking surface is about 100 square inches. (If you remember your math, you�ll say, "Hey, a 12" skillet should be about 113 square inches of surface area�" In reality, it�s slightly less, due to the sklllet�s sloping sides.)

Whisk together the flour, salt, nutmeg, sugar, milk, vanilla, lemon oil, and eggs till fairly smooth.

Pour the batter into the pan. Bake the pancake for 18 to 20 minutes, or until it�s very puffy and golden, with deeper brown patches. Remove it from the oven, and sprinkle with the lemon juice, then the sugar. Cut in squares, and serve immediately, garnished with fresh berries, if desired. Yield: 4 generous servings.

The King Arthur Flour Company

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