My Granddaddy’s recipe for “Puffed Pancake”

My grandfather wasn’t a prolific chef, but the things he wanted to master, he did. After he passed on, we found cookbooks he had purchased for the one recipe he remembered from his past, and wanted to make. Things like sour orange, key lime, or pumpkin pies. I’m not sure where this particular recipe came from, he recited it to me over the phone one day. He kept this recipe on hand for when family would visit, and the strawberries were in season. I can remember standing at the sink with various family members slicing strawberries for the topping.

While we call this a puffed pancake, and make it in a 9×13 pan, this recipe is also known as a Dutch Baby or German Pancake. A lot of times they are made in iron skillets. It’s simple enough to make up on a whim, but also impressive enough to serve to guests. We like to serve it with strawberries and whipped cream, but we also like it plain, with syrup or some powdered sugar. I enjoy the custard-like consistency when it has completely cooled.

We choose to mix the batter in a blender. And we have mixed this and refrigerated it over night, then made the pancake the next day. Just mix it again, before you pour the batter into the pan.

Preheat your oven to 425 and place a 9×13 pan in the oven with a stick of butter. Melt the butter until it’s sizzling but not brown. (However, if you brown the butter, all is not lost.) I have used both salted and unsalted butter, and either way is delicious. To control the saltiness, use unsalted butter.

Pour the pancake mixture into the pan. Bake in the center of your oven for 20 minutes or until set and brown. Top with your choice of topping and eat while warm. And then try a piece after it’s cooled. Who am I to tell you how to eat it? haha. Check out these amazing “puffs”!

I hope you get to try this easy and delicious puffed pancake. It’s hands down one of our favorites.