Wednesday, May 9, 2012
This recipe was a favorite growing up and it comes straight out of the good old fashioned Better Homes and Gardens recipe book. In the recipe book it is called a Puffed Oven Pancake. I've also heard it called German Pancakes but we think it's fun to call them Popeye Pancakes. I guess it's because they puff up really cool like Popeye does when he eats his canned spinach. We usually bake the pancakes in a 9x13 dish but on occasion my kids think it's fun to have them baked in muffin tins so they have their own little servings that hold the toppings so well! My kids love syrup but my favorite is homemade strawberry jam and whipped topping. Delish!
2 T. butter
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp. salt
Place butter in a 10-inch ovenproof skillet. Place in a 400 degree oven for 3 to 5 minutes or till butter melts. In a medium mixing bowl use a wire whisk or rotary beater to beat eggs till combined. Add flour, milk, and salt. Beat till mixture is smooth. Immediately pour into the hot skillet. Bake about 25 minutes or till puffed and well browned. Top with syrup or fruit. If desired, sprinkle with powdered sugar or top with whipped cream. Cut into wedges and serve warm. Makes 6 servings.
*This recipe is for a 10 inch skillet but we usually double the recipe when using a 9x13 casserole dish. Doubling the recipe also fills 24 regular muffin tins.
**If using muffin pans, I find the easiest way is to lightly coat with cooking spray while melting the butter in a bowl in the microwave and then drizzle a small amount of butter into each tin. Warm the pan in the oven for 2-3 minutes or until the butter is slightly bubbling. Make sure you don't burn the butter! Fill approx. 2 T. batter into each tin and then bake in the oven for 10-12 minutes.