Saturday, January 15, 2011

Puffed Pancake

Puffed Pancakes with Caramel Syrup
by Picky Palate

1 stick butter, 8 Tablespoons, cut in half
5 eggs
1/3 Cup milk
3/4 cup all purpose flour
1/3 Cup granulated sugar
1/8 teaspoon kosher salt

Caramel Sauce
1 Cup packed light brown sugar
2 Tablespoons water
1/2 Cup sour cream or heavy cream (I have tried both and can't decide which one I like better. You'll have to try it both ways and decide for yourself :)

1. Preheat oven to 425 degrees F. Place 4 Tablespoons butter into a 9 inch baking dish, melt in oven.

2. Whisk the eggs and milk . Place flour sugar and salt in a medium mixing bowl then stir in egg mixture. Pour batter into hot baking dish with melted butter then bake for 15-20 minutes or until puffed up and golden brown on edges. Remove from oven. (Pancake will deflate around edges, this is totally normal).

3. While pancake is baking prepare caramel sauce. Place brown sugar and water in a small saucepan over medium heat. Stir and cook for 5 minutes, will be bubbly. Reduce heat and stir in remaining 4 Tablespoons butter, sour cream (or heavy cream) until smooth and creamy.

4. Cut pancake into squares and top with caramel syrup.

Yield 4 servings

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