Danish Puffcake
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“I can't think of a more delicious but simple breakfast. This says it serves 4, but you might want to make 2 pancakes because they'll disappear quickly. Perfect for entertaining.Personally, I skip the additional toppings and prefer it plain. Recipe courtesy of Ladies' Home Journal March 2009.”
Danish Puffcake
0 recipe photos
READY IN:30mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 1⁄2 cup all-purpose flour
- 1 pinch salt
- 1⁄2 cup whole milk
- 3 tablespoons fresh lemon juice
- 1⁄4 cup confectioners' sugar
- 1 cup blackberry
Directions
- Heat oven to 425.
- Place a 12" ovenproof skillet with 4 tablespoons butter in the oven (you can also use a 10" skillet, but bake pancake for 20 to 22 minutes).
- In a blender, combine eggs, flour, salt, and milk until a thin batter forms (about 30 seconds).
- Remove pan with butter from oven and pour in batter.
- Return to oven and bake until pancake is puffy, golden and set (18 to 20 minutes).
- Serve from skillet or transfer pancake to a plate.
- Drizzle with more melted butter, if desired, and lemon juice.
- Dust with sugar.
- Serve immediately with fruit.
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Danish Puffcake