PUFFED PANCAKE

Puffed Pancake image

Puffed pancakes are the Cadillac of pancakes to kids. Good served with fruit on top, whipped cream, or warmed syrup on the side. Put the syrup in a small (or medium) bowl, preferably one with handles, as the syrup will be very warm, and you can get burned. You will need a 12-inch skillet, or an oven-proof skillet, or the pancake won't puff).

Provided by FLUFFSTER

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
1 1/2 cups milk
1 cup unbleached flour
3 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
6 tablespoons butter or 6 tablespoons margarine, melted

Steps:

Preheat the oven to 425°F.
You will need a 12-inch cast iron skillet, or oven-proof skillet, and a blender.
In a blender at medium speed, mix together the eggs, milk, flour, granulated sugar, vanilla, and cinnamon, until just combined, about 15 seconds. The batter should be a little bit lumpy.
Melt the butter or margarine in a 12-inch cast iron skillet by putting it in the hot oven for about 30 seconds.
Remove the skillet from the oven, spread the butter to coat the bottom and sides of the skillet, and pour in the batter.
Return the skillet to the center oven rack and bake for about 20 minutes, or until the pancake is puffed and lightly browned. Note: (Do not check before 17 minutes have passed and close the oven door slowly and carefully after checking).

Nutrition Facts : Calories 475.2, Fat 28.4, SaturatedFat 15.4, Cholesterol 375.9, Sodium 273.3, Carbohydrate 38.4, Fiber 0.9, Sugar 10.2, Protein 15.8