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Puff Oven Pancake

This winning recipe was featured in ­Breakfast Pastries.

Puff Oven Pancake
Taylor Montgomery | TEC

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Grayson-Collin EC member Helen Counts won $100 for submitting our favorite recipe this month. Enter our recipe contest today for your chance to win!

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Helen Counts | Grayson-Collin EC

Counts’ Puff Oven Pancake is also known as a Dutch baby, a large, fluffy pancake that’s whisked together in minutes and bakes into a billowy show-stealer. Vary the toppings to suit your mood or occasion. Sprinkle with Parmesan or Gruyère for a savory bite, or top with fresh fruit and powdered sugar.

4 eggs
1 cup milk
1 cup flour
2 teaspoons sugar
1 teaspoon salt
1/4 cup (1/2 stick) butter
Powdered sugar
Fresh fruit or berries

1. Preheat oven to 450 degrees.

2. In a large mixing bowl, briefly beat the eggs. Whisk in milk, flour, sugar and salt until fairly smooth (do not over mix). Cover the batter and let stand for 30 minutes.

3. Place the butter in a 12-inch cast-iron skillet, or similarly sized baking dish, and heat in oven until melted. Swirl skillet to coat the bottom and sides with melted butter.

4. Pour batter into skillet and bake 15–20 minutes, or until it rises very high and is billowy on the edges and golden brown.

5. Remove from heat and cool for 5 minutes. Place fruit in the center crevice of pancake and dust with powdered sugar.

Serves 4–6.

1 Comment Post Your Comment »

I made the dutch baby pancake tonight. It was great! I used apples I canned last year as my fruit. We actually only ate half. We are planning to add meat and cheese tomorrow night.
Susan Coley - Bryson, TX - Fort Belknap Electric Cooperative, Inc. (April 5, 2018)