Also called a Dutch baby, German pancake, Bismarck, Dutch puff, or Hootenanny this “puffy pancake” is really just an oversized popover and makes for a surprisingly light breakfast or brunch. Just add your favorite bubbly. (I like La Marca Prosecco from Italy.)
Puffy Pancake à la Chez Rock Vixen
2 Tbl unsalted butter
1/2 cup flour
1/2 cup milk
1 Tbl sugar
Pinch of salt
Fresh berries (raspberries, blueberries, strawberries, etc.)
Preheat oven to 475°F.
In a large bowl, whisk together the flour, milk, eggs, sugar, and salt until smooth.
When oven has reached 475° deposit butter in a large ovenproof sauté pan (or skillet) and place in oven on middle rack. You want the butter to “bubble” but not brown so watch it carefully.
Pour batter into the sauté pan and return to oven for approximately 12 minutes or until the batter has puffed-up and is a golden brown. Remove immediately and serve with fresh berries, a drizzle of maple syrup, and sprinkle liberally with powdered sugar. (When I’ve been in the mood for one of these but have no fresh berries in the house, I used jam and just left out the maple syrup.) Bon Appétit!