Comments on: Puff the Magic Pancake.

By: Laura

Laura — Fri, 18 Mar 2011 21:47:38 +0000

My family liked to have these for special occasions, like Christmas morning. We called them Bismark pancakes though. I love them, but they sure do have a lot of butter.

By: matt

matt — Mon, 10 May 2010 19:26:10 +0000

I make this all the time! its super easy and super delicious. One thing to comment on, is that when mixing the ingredients together.. i suggest using a hand whisk instead of a high speed mixer. the high speed tends to create a lot of bubbles and air in the mix, which kills the ‘raising’ of the pancake. it comes out flat and bubbly, similar to what a potato pancake would look like.
So, definitely use a hand held whisk, so that the batter is smooth and creamy.

By: April R

April R — Tue, 30 Dec 2008 23:35:28 +0000

I’ve made these many times over the years. Every once in a while, the pancake doesn’t puff — it’s just a solid flat mass. I don’t recall doing anything different but there must be something. Any ideas on what is required for ‘puffing up’ to happen (e.g., batter being room temperature, pan being hot, etc.)? I’m sure there’s some food chemistry explanation. I just don’t know what it is.

By: Suzy B

Suzy B — Mon, 13 Oct 2008 19:27:59 +0000

Oh, yes, I’m from Milwaukee and my first experience with these was at Pandl’s Restaurant. I’ve had it served warm with powdered sugar on top and good maple syrup, but my favorite is having it covered with sauteed apples that were cooked with butter, brown sugar, and a touch of cinnamon. Almost any fruit would do on these pancakes. Or go naked with just the sugar and maple syrup. Yummy.

By: NancyB

NancyB — Tue, 15 Jul 2008 23:33:57 +0000

My favorite way to serve these is topped with fresh peaches (sliced, tossed with a few teaspoons of sugar to draw out the juices, and maybe a squirt of lemon juice) and sour cream. Summer in a skillet!

By: Donna Mae

Donna Mae — Sun, 29 Jun 2008 16:23:16 +0000

My mother use to make this recipe all the time as far back as I can remember, I’m 50 now. She called it Yorkshire Pudding and got the recipe from my Dad’s relatives who were English. Only we always had them for dinner and topped them with gravy, usually beef. I always knew they were a pop over type recipe but never thought of using them for breakfast. Hmmmm.
I have a very old cookbook ( a Fanny Farmer) that also calls it Yorkshire Pudding. It states that the ingredients should be at room temp.
I’ll have to give it a try for breakfast. Very easy to make.

Donna Mae, this is indeed the same batter you’d use for Yorkshire pudding. And popovers. And probably pigs-in=blankets, too. And it is indeed easy! -PJH

By: beverlyz

beverlyz — Wed, 11 Jun 2008 02:11:48 +0000

I’m not a big pancake fan but this recipe makes my mouth water!

By: Antiques

Antiques — Thu, 05 Jun 2008 15:52:54 +0000

I just had pancakes this morning, I wish they were like these though =). I will definitely be using this recipe on Saturday mornings. I know my family will go crazy for these!

By: Lydia

Lydia — Tue, 03 Jun 2008 20:46:46 +0000

This was delicious! I loved the simplicity of the recipe and the easy, pop in the oven, process.

AND YUMMY! So good! I even posted some pics of the final result on my blog! check it out!

http://lydiascozycorner.com/2008/06/03/puff-pancakes/

Lydia, those pancakes are BEAUTIFUL! What lovely photographs… Glad you enjoyed them – PJH

By: PJ

PJ — Mon, 02 Jun 2008 16:34:07 +0000

Nedra, I think using whole wheat flour would make a heavy pancake, both taste-wise, and texture. And using the others you mention might do the same.. But I’d try spelt first, oat second, and see how they work.