Old-World Puff Pancake Recipe
MY MOM told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927.
At that time, cooks measured ingredients as pinches, dashes and dibs. But through the years, accurate amounts were noted.
My wife and I continue to enjoy this dish today, particularly for brunch.
-Auton Miller, Piney Flats, Tennessee
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 2 tablespoons butter
- 1 teaspoon ground nutmeg
- confectioners' sugar
- lemon wedges
- 3/4 cup whole milk
- syrup optional
- fresh raspberries optional
- Carbohydrate 34.4565370413976 g
- Cholesterol 19.4984375065405 mg
- Fat 7.49205112455199 g
- Fiber 5.81881230195377 g
- Protein 6.93035649336401 g
- Saturated Fat 4.46956029808301 g
- Serving Size 1 1 serving (239g)
- Sodium 1021.97294911474 mg
- Sugar 28.6377247394438 g
- Trans Fat 0.750573622063166 g
- Calories 201 calories
Directions Place butter in a 10-in. ovenproof skillet; place in a 425degrees oven for 2-3 minutes or until melted. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. Bake at 425degrees for 16-18 minutes or until puffed and browned. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries. Yield: 4 servings. Originally published as Old-World Puff Pancake in Reminisce May/June 1997, p49
