Puff Pancake

1 photo (if any)

The New York Times via King Aurthur Flour

Serves 2 to 4


  • 3 tablespoons (1 1/2 ounces) butter
  • 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • small pinch of nutmeg
  • 1 tablespoon (1/2 ounce) granulated sugar
  • 1/2 cup (4 ounces) milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon lemon oil, optional
  • 2 large eggs
  • 2 tablespoons (1 ounce) freshly squeezed lemon juice (juice of half a juicy lemon)
  • 2 tablespoons (1/2 ounce) confectioners’ sugar

Preheat the oven to 425°F.

Melt the butter in an 11" straight-sided skillet, or a 12" skillet with straight or sloping sides. Make sure whatever you use is oven-proof. Or melt the butter, and pour it into a 10" square pan, or 12" round deep-dish pizza pan. Yes, the size of the pan matters. Too small, it’ll overflow. Too large, it won’t puff as high. Try to find a pan or oven-proof skillet whose square-inch cooking surface is about 100 square inches.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License