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June 8, 2016

Puffed Oven Pancake Recipe

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I am still amazed how easy it was to make this puffed oven pancake!  It's a variation of a Dutch baby pancake that I found in the cookbook, What Hawaii Likes to Eat by Muriel Miura and Betty Shimabukuro. 

Melt 3T butter in 10-inch ovenproof skillet at 425 degrees.  I had only a 12-inch skillet that was oven safe up to 400 degrees, but it worked fine.  Whisk 2 eggs; then beat in 1/2 cup flour, 1/2 cup milk, and 1/4 teaspoon salt until mixture is smooth.  Don't let the mix sit.  Add the mix to the skillet and bake for 20-25 minutes or until golden brown.

Top the pancake with powdered sugar and/or lemon juice and serve!  The pancake itself is not sweet and reminds me of a popover.  Enjoy!        
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