Week-end recipe: Puff Pancake

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We have a long-standing tradition in our house of week-end morning puff pancakes, or ‘dutch babies’ as they are often called. The outside of the pancake rises to a kind of puff pastry (very impressive when it’s first out of the oven!) and the center bubbles with a buttery, smooth custard. This is a special breakfast that Chef Grant prepares for the children; in a matter of minutes, the entire pancake is devoured, plates are licked clean, and little faces are awash in smudges of cinnamon and powdered sugar.

Here’s how to make it:

For the pancake:

2 tbsp salted butter
1 cup flour
1 cup milk
3 large eggs
1 tsp vanilla extract
1 tbsp granulated sugar

For the topping:

Powdered sugar and cinnamon, or berries to garnish

Preheat the oven to 450F. Warm a pan over medium heat for about 3 minutes. Make the batter by adding the flour, eggs, milk, sugar and vanilla together, and whisking until smooth. Next, add the butter to the pan, and swirl off the heat to get a nice brown butter. Return the pan to the heat, and add the batter all at once, without stirring. Put the pan into the oven, and cook for about 12 mins, until nicely puffed and golden. Remove from the pan to a plate, sprinkle with cinnamon and powdered sugar, or garnish with berries, and serve immediately.

Puff pancakeXO,



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