Giant Baked Pancake Puff


Updated 3.7.2019.

Here’s what I said about this dish when I made it back in 2013:

Almost exactly two years ago when my mom was in town visiting I made a Finnish Pancake, which was less of a pancake and more like custard pie to me. I wasn’t overly thrilled by it because it didn’t really resemble a pancake.

Rooting through my overflow of clipped out recipes sent to me by my grandma, I found a recipe for a Giant Baked Pancake Puff, made in a 13×9-inch pan intended to serve four. Hell. I don’t need that much pancake lying around my house. So I decided to cut the recipe down to an appropriate size for one person – by quartering it – and see if I like this type of pancake more than I did the Finnish Pancake.

While it works well to quarter the recipe and make a Giant Pancake Puff For One, this time around I decided to make it as intended – in a large casserole dish. My idea was that it would be fun to cut into slices and then stack them up like you would with regular pancakes.

I was able to stack slices of this dish but not in an orderly fashion. The dish puffs up huge while baking and immediately shrinks when you pull it out of the oven. However, the edges go up pretty high and the middle of the dish puffed up as well. So when cutting the dish you aren’t exactly working with an even surface which means that it’s not the best for stacking. It’s still doable but not pretty.

This gigantic pancake smells so delicious while baking you’ll be drooling before you cut into it. Serve yourself a big slice or stack some slices and serve with your favorite pancake fixins’.

ingredients.

  • 1 1/2 T. butter
  • 4 large eggs
  • 1 1/3 c. milk
  • 1 tsp. vanilla
  • 4 T. sugar
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. salt

directions.

  1. Preheat oven to 375 degrees.
  2. As oven preheats, place butter in a 9×13 baking pan and put pan in the oven until butter melts. Remove pan and swirl until melted butter is distributed. Set aside.
  3. Break egg into bowl. Beat with a whisk. Add milk and vanilla and beat a minute longer. Sprinkle in flour and salt and whisk until flour is incorporated. Lumps are OK. Pour batter into prepared pan and bake in center of the oven for 25 to 30 minutes or until puffy and golden. Serve with your favorite toppings.

Turns out I liked this pancake much better than the Finnish Pancake because it actually tastes mostly like a pancake and not like a custard dish. It’s so simple to make and seems lighter and eggier compared to the conventional pancake.

I will be making this pancake over and over again.

That’s what I said about this back in 2013 and I don’t think I’ve made it since. But, it’s so delicious that I would make it over and over again.

Recipe rating: 

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