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Joen's Recipes Puffed Pancake Ingredients four tablespoons butter four eggs three-fourth teaspoon salt one-fourth cup honey one cup flour two and one-half cups milk jam, jelly, preserves, or your favorite topping (honey can be used) cast iron pan or other pan that can be placed in the oven Directions Place pan in cold oven. Then preheat oven to 425 degrees. Beat eggs until light and fluffy. Add salt, honey, and flour. Mix together slowly. Then gradually add milk to the batter, stirring the entire time. Continue beating until the batter is smooth and light. When the batter is ready, and the oven has reached 425 degrees, place the butter in the hot pan in the oven. When the butter has melted, pour the batter into the pan (do not let the butter burn). Bake for 20-25 minutes. Take the pan out of the oven, and place on a trivet or other hot pad. Cut the pancake into pieces and serve immediately. Top with jam, jelly, preserves, or honey. The puff pancake will rise high while in the oven. It will be a lovely golden brown. As soon as it begins to cool, it will deflate. It is important to have everyone ready to eat when the puff pancake comes out of the oven. Notes When my children were young, one of their favorite simple hot meals was Puff Pancake. It was especially tasty on a rainy or stormy Saturday when sandwiches seemed not quite adequate. Puff Pancake was also made when the end of the pay period drew near, and I had to take care with my food budget. My children thought it was a special treat to have Puff Pancake for dinner, and I was pleased with its economical value. No matter the reason to serve Puff Pancake, it is a simple dish that delights children. Our neighbors who were Finnish had a similar recipe they used often. They called it Finnish Pancake. The ingredients were similar; the proportions were somewhat different. We used both recipes. Another similar recipe is called Dutch Babies. Go back to recipes