Have you ever opened a recipe book and instantly felt the urge to cook and bake? That’s what happened to me last week when the KitchenAid Recipe Collection Cookbook [1] arrived on my doorstep as a pleasant surprise. A few pages in and I was already hooked on the idea of cooking a fabulous breakfast for my weekend guests. In fact, the first page of the Breakfast and Brunch section stopped me with …. the Puffy Pancake.
I don’t know about you but I’m terrible at making pancakes but this one looked so easy and the ingredient list was full of things I already had in my kitchen. I knew right then and there, I had to try this! Although the name is slightly deceptive, the batter has the flavor and consistency more like a really thick crepe than it does a pancake, which isn’t a bad thing because I LOVE crepes.
Puffy Pancake Recipe
Ingredients
- 3 tablespoons melted butter, divided
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 eggs
- 1/4 teaspoon salt
- 2 bananas, sliced
- 1 cup sliced strawberries
- 2 tablespoons chocolate syrup
- powdered sugar (optional)
Directions
Before starting this recipe, you’ll need to know that you need an oven proof skillet. You’ll want to check the features of your cookware before placing it in the oven to prevent damaging your cookware (or yourself).
Preheat your oven to 400 degrees F. Using one large skillet or two smaller ones, brush the entire interior of the skillet with melted butter.
In a large mixing bowl, combine flour, milk, eggs, salt and 1 tablespoon of melted butter. Whisk together for about a minute.
Pour the batter into the prepared skillet and bake for about 20 minutes until the edges are golden brown. Mine didn’t quite curl around the edges like seen in the above photo, but they do create a really fun bowl shaped pancake, perfect for filling with fresh fruit.
As suggested in the recipe, we filled our pancake bowls with fresh strawberry and banana slices. Instead of using chocolate syrup, I melted my favorite chocolate bar and drizzled it over the entire bowl. It’s such a sweet meal it makes an incredible dessert but you can certainly get away with calling it a breakfast.
One personal word of advice … remember the skillet handles are extremely hot after they come out of the oven. I made the mistake of forgetting that important detail and started my breakfast with a nasty burn on my arm.
If you like this recipe then you’ll LOVE the entire KitchenAid Recipe Collection Cookbook [1] that is full of easy and unique recipes that I’m sure your family will love. If you’re looking for another sneak peek recipe, be sure to check out the Breakfast Empanadas [2] I made over at 3 Kids and Us.