Puff Pancake
1 photo (if any)
The New York Times via King Aurthur Flour
Serves 2 to 4
Ingredients
- 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.