I’ve always loved my Mom’s puffed pancake. (My kids call her Nana.) My mom truly inspired my love of cooking. This recipe was always a family favorite. It is sweet and tangy from the lemon and sugar combination. We loved eating it hot from the oven and also room temperature. Either way, it was always a holiday treat!
Have Nana’s Puff Pancake recipe towel on hand for Hanukkah or anytime! Makes a great gift!
Nana’s Puff Pancake Recipe Towel
Serves 4-6
Ingredients
- 2 eggs
- 1/2 cup milk
- 1/2 cup all purpose flour
- 1/2 tsp grated nutmeg
- 3 tbsp butter
- juice and zest of 1 lemon
- confectioners sugar for dusting on top
- fresh blueberries for garnish
Instructions
- Preheat oven to 425 degrees.
- Beat eggs lightly in bowl. Add milk, flour, lemon juice & zest and nutmeg and beat until blended.
- Melt butter in a 10” or 12” skillet over medium heat until butter froths.
- Pour in batter and remove pan from stove with pot holder and place in middle rack of oven.
- Bake for 15-20 minutes or until pancake has puffed up and browned.
- Remove from oven and let cool slightly so when you sift confectioners sugar on top it doesn’t melt.
- Slice into wedges and garnish with blueberries and more confectioners sugar.
Ruth, that sounds like it! I remember your mother, Irene, from when I taught I year in Woodbourne around 1959 and saw her in the pharmacy.
Love that dish. Where could I find one?
That is a piece of Bill Sax pottery. Not sure if you can still buy new, but can find pieces on eBay. Hope that helps!
I’ve made this many times in my deep cast iron frying pan. The cast iron holds the heat perfectly.
If I don’t have a skilket that can go from stove to oven, can is melt butter in my microwave, pour it into an ovenproof dish, and then bake it?
It may be best to preheat your ovenproof dish with the melted butter and then add the batter and put it in the oven to finish.
I will definitely be trying this recipe. Thank you so much for sharing.
I’d like to try this with my grands (I’m also a a Nana). I’m wondering about the skillet that goes in the over. I have Corning skillet, but I wonder about cast iron?
I’d like to try this with my grands (I’m also a a Nana). I’m wondering about the skillet that goes in the over. I have Corning skillet, but I wonder about cast iron?
I tried this recipe including preheating cast iron fry pan. Checked with toothpick, continued to bake quite a bit longer. Took it out puffed and browned but the texture was gummy. Even tried frying small amount on top of stove but still gummy. It was a throwaway. The only thing I learned was lemon in the batter was delicious and will try to add by subbing out some milk to regular pancake. Wonder what baked consistency should be.
You start the recipe on the stove top and then bake it in the oven. Our cook was wondering if perhaps you were using a gluten-free flour or rice flour?
I use a cast iron skillet to make this type of pancake all the time. The only difference Is I heat my cast iron in the oven . Then when it reaches temp I swirl the butter in and up the sides . Then I pour the batter in. I follow a recipe for Dutch Baby pancakes.
This sounds good. Can you use Bisquick instead of flour?
That reminds me of a Passover dish my grandma made, instead of flour she used Cake Meal .