For me the puffcake is just the vehicle for all the fruit that can be added along with the powdered sugar and lemon juice.
My husband loves this and between the two of us we can eat the whole thing when made with the 4 eggs.
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- 4 Tbsp
- unsalted butter, melted
- ** 4
- large eggs
- ** 1/2 c
- all purpose flour
- ** 1/2 c
- whole milk
- 3 Tbsp
- fresh lemon juice
- 1/4 c
- confectioners' sugar
- ** 1 c
1Heat oven to 425 degrees F. Place in a 12 inch ovenproof skillet 4 T. butter in the oven.
(A 10 inch skilet can also be used, but bake pancake for 20-22 min.)
2In a blender (food processor, mixer whatever you have) combine eggs, flour, salt and milk until a thin batter forms, abt. 30 sec.
3Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18-20 min.
4Serve from skillet or transfer pancake to a plate. Drizzle with more melted butter if desired, and lemon juice; dust with confectioners' sugar. Serve immediately with fruit. Serves 4
5** I use 2% or sometimes 1% milk, doesn't seem to have an effect on the finished product. I do not drizzle with extra butter. This is more of an eggy pancake rather than a cakey pancake. I use more fruit than the one cup. Other fruit I like to pile on this pancake: blueberries, raspberries, strawberries, fresh pineapple chunks, kiwi and banana slices. I always drizzle extra lemon juice and dust with extra confectioners sugar.
The last time I made this, I added 2 more eggs and 2 extra Tbsp. of flour. Doing this makes the egg pancake more sturdy and heartier.