danish puffcake

How To Make danish puffcake

• Step 1
  Heat 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.)
• Step 2
  In a blender (food processor, mixer whatever you have) combine eggs, flour, salt and milk until a thin batter forms, abt. 30 sec.
• Step 3
  Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18-20 min.
• Step 4
  Serve 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
• Step 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.
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