Sunday Brunch: Dorie Greenspan's Puffy, Browned Pancake
When I made last week's silver dollar pancakes I never got to sit down with Will and Vicky to enjoy them fully. I was always bouncing up from the table to pour or turn the pancakes.
What's the answer to this age-old problem? Make one big pan-sized puffy browned pancake served in a skillet, like the one I've adapted here from former Serious Eats contributor Dorie Greenspan's great Sweet Times: Simple Desserts for Every Occasion.
Word to the pancake wise: This baby deflates as fast as a pricked balloon, so serve it immediately to your already seated guests. This pancake waits for no one.
Dorie Greenspan's Puffy Browned Pancake
- serves 4 -
Ingredients
1/2 stick (1/4 cup) unsalted butter
1/2 cup milk, preferably at room temperature
1/2 cup flour
1/4 cup sugar
2 eggs, preferably at room temperature
1/8 teaspoon ground nutmeg
2 tablespoons confectioners' sugar, optional
Procedure
1. Heat oven to 425°F. Melt the butter in a 10-inch oven-proof skillet over medium heat, tilting the pan to coat the sides. Meanwhile, whisk together the milk, flour, sugar, eggs and nutmeg in a bowl until smooth.
2. Pour the mixture into the skillet; cook 1 minute. Do not stir. Place the skillet in the oven; bake until the pancake is puffed and golden, 12 to 15 minutes. Sprinkle with confectioners' sugar or serve with warm maple syrup or your favorite preserves; serve immediately.
View other entries from Baking with Dorie.
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2 Comments:
Another answer may be to keep the pancakes warm in the oven as you cook then everyone can eat at the same time. Always works well for me!
I'm adding this recipe to my "to try" file!
spring1onu at 12:01PM on 03/15/09
I've made a similar recipe and topped it with apple slices that had been sauteed in butter with dash of cinnamon on top... yum.
farmkat at 11:26AM on 03/16/09