Also known as a Dutch baby or a German pancake, this puffed hotcake is rich and sweet. The batter rises in the oven like a popover. It looks especially impressive when made in a well-seasoned cast-iron skillet, which can go from the oven to the table. The pancake will begin to deflate as soon as it comes out of the oven, but that is part of its drama and charm.
Yield: 2 large servings
- 2 large eggs
- 1/4 cup granulated sugar
- 1/3 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons confectioners’ sugar
Preheat the oven to 400 degrees F.
Whisk the eggs and granulated sugar together. Pour in the milk, and continue to whisk. Sift the flour over the mixture, and whisk again until smooth. Let the batter sit for 5 minutes.
Heat the butter in a 10-inch ovenproof skillet over medium heat. Pour in the batter, and cook for 3 minutes.
Transfer the skillet to the center of the oven. Bake for 14 minutes, until the edges begin to brown and the center puffs up.
Carefully (the pan will be hot!) remove the skillet from the oven. Immediately sift the cinnamon and confectioners’ sugar over the pancake.
Terry Golson lives near Boston. Follow her chickens online at HenCam.
The Cinnamon Sugar Puffed Pancake recipe has been reprinted from The Farmstead Egg Guide & Cookbook by Terry Golson and Ben Fink. Copyright ©2014 by Terry Golson and Ben Fink. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
This story originally appeared in the September/October 2017 issue of Chickens magazine.