Puff Pancake

Prep Time
Cook Time
Ready In

"This so impressive to serve - Take the pan right to the table and dress it there so you can show off the gorgeous puffed pancake. The recipe is really too large for one serving but if you serve it with some sliced tomatoes, ham, sausage or bacon it serves two nicely. The recipe adds marmalade but fruit goes nicely as do any fruit preserves."

Original recipe yields 2 servings


  • Serving Size: 1 (169.7 g)
  • Calories 406.4
  • Total Fat - 17.3 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 168.1 mg
  • Sodium - 420.3 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 34.4 g
  • Protein - 11 g
  • Calcium - 111.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450f

Step 2

Beat eggs until frothy, combine with milk

Step 3

Add salt to flour, mix then slowly add the flour to the milk/eggs, beating all the while until well mixed.

Step 4

Place in fridge until you are ready to bake it

Step 5

Heat your pan, put the butter in it, when it is melted and the pan nice and hot pour in the batter

Step 6

Bake for approximately 15 minutes or until it is puffed and nicely browned

Step 7

Take it out of the oven, sprinkle with sugar, almonds and marmalade - serve immediately

Tips & Variations

No special items needed.



This made a wonderful late breakfast on the weekend that we loved, and has been requested again for next weekend, thanks

review by:
(16 Jul 2012)