Basic Puff Pancake
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
unsalted |
|
| ½ | cup |
milk
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | pinch |
nutmeg
ground |
*
|
| 2 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
unsalted |
|
| 118 | ml |
milk
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | pinch |
nutmeg
ground |
*
|
| 3E+1 | ml |
powdered sugar
|
|
Directions
Heat oven to 425 degrees F.
Melt butter in 10-inch ovenproff skillet over medium heat, tilting pan to coat sides.
Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl.
Pour into skillet; cook 1 minute.
Place in oven and bake until puffed and golden, 12 to 15 minutes.
Sprinkle with confectioner's sugar or serve with topping, if desired.
Serve immediately.
