Email to Mimi Hiller      

Recipe Categories: CookingwithMimi's HOME PAGEBacktoSchool ChristmasCookies ChristmasGiftsToMake Halloween Hanukkah POULTRY Tailgating Thanksgiving

Puffed Pancakes




Source of Recipe


From James McNair’s Breakfast


Recipe Introduction


Serves 1.


List of Ingredients




2 tablespoons unsalted butter
1 egg
1/4 cup unbleached all-purpose flour
1/4 teaspoon almond extract (optional)
1/2 teaspoon grated lemon zest (optional)

Recipe



Place the butter in a 4-inch ovenproof skillet, ramekin, or other baking dish, and heat in the oven until the butter is melted.



While the butter melts, beat the egg in a food processor, blender, or bowl with a wire whisk until light and bright yellow. Gradually beat in the milk, then the flour, until smooth. Stir in the almond extract and lemon zest. Pour the batter into the pan of hot butter and return the pan to the oven. Cook until the pancake is puffed and golden, about 12 minutes. Serve at once, accompanied by selected toppings. When you make larger pancakes, cut them into wedges at the table, or spread with selected topping, roll up jelly-roll fashion, and cut crosswise into slices at the table.

Toppings:
Powdered sugar and fresh lemon juice
Sliced fresh berries or other seasonal fruit
Warmed applesauce or chestnut puree
Apple, banana, papaya, or pear slices sautéed in butter
Dried fruits reconstituted in boiling water
Butter-toasted sliced almonds
Oven-toasted chopped pecans or walnuts
Butter-toasted chopped macadamia nuts with freshly grated coconut