We have a family tradition that spans holidays and everyday mornings.
We love preparing brunch, and our favorite is what we call Puff Pancakes.
Some people know them as Dutch Babies or German pancakes; we simply call them “puffs.”
I prefer to bake them in a round, heavy cast-iron or stoneware pan.
Do you have a family tradition centered on a special recipe?
Puff Pancake Recipe
Butter: 1/3 cup
Eggs: 4
Milk: 1 cup
Flour: 1 cup
Vanilla: 1 tsp (or more to taste)
Preheat the oven to 425°F (220°C). Place the butter in a 3–4 quart ovenproof pan and put it in the oven to melt and heat through.
While the butter melts, prepare the batter. In a blender, combine the eggs and blend on high for about 1 minute. With the blender running, slowly pour in the milk, then gradually add the flour. Continue blending for another 30 seconds until the batter is smooth. Stir in the vanilla.
Carefully remove the hot pan from the oven and pour the batter into the melted butter. Return the pan to the oven and bake until the pancake is puffed and golden, approximately 20 minutes.
Serve immediately, garnished with a squeeze of fresh lemon and a dusting of powdered sugar. This pancake is best enjoyed hot from the oven when the edges are crisp and the center is tender.