Puff Pancakes are a sweetened version of popovers. Baked in cocottes in a hot oven, the edges of the batter puff up creating a little bowl in which to nestle fresh fruit. Popovers are baked until they have developed a crispy crust to maintain their shape. Puff pancakes are baked only 10 to 15 minutes in a hot oven, which allows them to rise beautifully, but they deflate quickly. What remains is a small, soft bowl of the soft, silky popover middle.
Puff pancakes are delicious yet simple to prepare. They are beautiful when topped with fresh fruit or fruit preserves and dusted with powdered sugar.
Vanilla Almond Puff Pancake
6 mini cocottes, 8 oz. size, or a 10” ovenproof skillet, or ovenproof casserole dish
½ Cup Milk, room temperature
2 Large Eggs, room temperature
½ Cup Flour
¼ Cup Sugar
½ Tsp Vanilla Extract
¼ Tsp Almond Extract
¼ Tsp salt
3 Tbsp Butter
1 Tbsp powdered sugar for dusting
½ Cup Sliced Almonds, lightly toasted
Fresh berries, such as blackberries, strawberries, and blueberries.
Preheat your oven to 425˚. Whisk the milk and eggs together. Add all of the remaining ingredients except the butter and whisk until almost smooth. There may be small lumps. Lightly toast the almonds and set aside.
Add ½ tablespoon of butter to each cocotte. Place the cocottes on a cookie sheet and into the oven to heat the cocottes and melt the butter. Once the butter has melted, remove the pan of cocottes from the oven and swirl the butter up onto the sides to coat by tilting the cocotte or use a spoon to help cover the sides with butter.
Add ¼ cup of batter to each cocotte and return the pan to the hot oven. Bake until the edges have puffed and browned, about 10 to 15 minutes. You will need to watch them carefully. Remove from oven and add the fresh berries, toasted almond slices and dust with powdered sugar. Place the cocottes on a small plate to serve, as the cocottes will remain hot. Your mini puff pancakes may also be gently removed from the cocottes, prepared and served on a plate.
If you are using an ovenproof skillet rather than cocottes, add the 4 tablespoons of butter to the skillet and place in the hot oven to heat the pan and melt the butter. Once the butter has melted, remove the skillet from the oven and swirl the butter around the pan making sure to coat the sides. Add the entire batter to the skillet, swirl the batter to cover the bottom of the skillet and return it to the oven. Bake until the edges have puffed and browned. Again, 10 to 15 minutes, but watch carefully. Remove the skillet from the oven and slice the puff pancake into wedges. Once plated, add your fresh berries along with the toasted almonds and dust with powdered sugar to serve.
Questions or comments? We would love to hear from you!
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