Puff pancakes

This is how we make pancakes downtown

Awesome, ain’t it? The only way this could be improved is by the addition of confectioners’ sugar, which I never have on hand. I should remedy that. Anyway, this “Saturday Morning Puff Pancake” comes to us by way of the Fine Cooking special issue titled Comfort Food (Vol. 1). Mmmm. Comfort.

As this particular recipe is only available through the issue ($$), I am reluctant to…well, maybe this once. Just promise you’ll buy the issue later; it’s full of good stuff. Taunton Press, please don’t sue me. I promise to not do it again.

2 eggs
1/2 cup flour
1/2 cup milk
Dash of salt
4 Tbs. butter

Heat the oven to 450° and put a large skillet or shallow Dutch oven in to heat (a cast-iron skillet is perfect). In a bowl, beat the eggs, flour, milk, and salt together. It’s important to mix all the ingredients together at once, otherwise, your pancake won’t puff. The more air you beat into the batter, the higher it will rise in the oven. When the oven is hot, toss the butter into the skillet and let it melt. Pour the batter into the skillet and return it to the oven. Bake for 12 to 15 minutes, or until the pancake is puffed and golden. Cut in half and serve immediately with warm maple syrup, coffee, and the newspaper.

So easy, and so good. M says this is her favorite kind of pancake, and I have no reason to doubt her.