No, this pancake doesn't need any levening agent. It's also called a
Dutch Baby, and my aunts used to call it a "Jane Eyre Pancake." It's
delicious, it puffs way up without any baking powder or soda. The
eggs, and the oven heat make it rise. The batter is very similar to
popover batter.

It's delicious with fresh fruit, such as sweetened blueberries or
strawberries, or apples or pears sautéed in butter and sweetened with
a little maple syrup.

Penny

On 6/18/18, Pamela Fairchild via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> It seems to me that a teaspoon of baking powder might also help with the
> puff.
>
> Pamela Fairchild
> <pamelafairch...@comcast.net>
>
> -----Original Message-----
> From: Marilyn Pennington via Cookinginthedark
> <cookinginthedark@acbradio.org>
> Sent: Monday, June 18, 2018 11:01 AM
> To: hands-on-cook...@yahoogroups.com
> Cc: Marilyn Pennington <m51penning...@gmail.com>;
> cookinginthedark@acbradio.org
> Subject: [CnD] Old World Puff Pancake
>
> Old World Puff Pancake
>
> 2 tablespoons butter or margarine
>
> 3 eggs
>
> 3/4 cup milk
>
> 3/4 cup all-purpose flour
>
> 2 teaspoons sugar
>
> 1 teaspoon ground nutmeg
>
> Powdered sugar
>
> Lemon wedges
>
> Syrup, optional
>
> Place butter in a 10 inch ovenproof skillet; place in a 425 degree oven for
> 2 to 3 minutes, or until melted. Place the eggs, milk, flour, sugar and
> nutmeg in a blender; cover and process until smooth. Pour into prepared
> skillet. Bake, uncovered, at 425 degrees for 16 to 18 minutes, or until
> puffed and browned. Dust with powdered sugar. Serve with lemon wedges and
> syrup, if desired.
>
> Note:
>
> Be sure the oven is preheated to 425 degrees before putting the skillet into
> the oven. A cast-iron skillet is a helpful tool because it heats up more
> quickly than other metals and makes a better puff.
>
> Makes 4 to 6 servings.  Mama's Corner.
>
>
>
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