Lemon Puff Pancake with Fresh Berries

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" pancake

Recipe photo

This is one of those magical recipes that's much easier than it appears at first glance. A rather unprepossessing flour, milk, and egg batter is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. It's delicious; it's easy; and who cares if it settles back a bit from its glorious oven-fresh heights as it cools? Part popover, part crêpe, part pancake, it combines the best aspects of all three. Our thanks to The New York Times, whose recipe for David Eyre's Pancake, printed over 40 years ago, inspired this one.

Lemon Puff Pancake with Fresh Berries

star rating (12) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 9" pancake
Published: 07/25/2012

Ingredients

Pancake

Topping

  • 1 tablespoon freshly squeezed lemon juice
  • confectioners' sugar
  • fresh berries

Tips from our bakers

  • If you're using a cast iron skillet, it should measure 9" across the top; its bottom diameter will be smaller.
  • This recipe is easily doubled. If you don't have more than one skillet, use a combination of skillet and cake pan; or simply use two 8" round cake pans.

Directions

see this recipe's blog »

1) Preheat the oven to 425°F. Lightly grease a 9" cast iron skillet, or 8" round cake pan. The size of the pan matters here, so measure carefully. Too small, it'll overflow. Too large, it won't puff as high.

2) Melt the butter in the skillet, or melt the butter and pour it into the cake pan.

3) Whisk together the flour, salt, and sugar.

4) In a separate bowl, whisk together the milk, vanilla, and eggs.

5) Add the liquid ingredients to the dry ingredients, whisking until fairly smooth; a few small lumps are OK. Stir in the melted butter, and pour the batter into the pan.

6) Bake the pancake for 15 to 20 minutes, or until it's puffed and golden, with deeper brown patches.

5) Remove it from the oven, and sprinkle with the lemon juice, then the sugar.

6) Serve immediately, garnished with fresh berries.

7) Yield: 1 or 2 servings.

Reviews

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  • star rating 04/04/2015
  • Chris from Long Island
  • I have made this recipe a couple times now and it is probably one of my favorite breakfasts. I use whole wheat flour with no ill effect.
  • star rating 04/01/2015
  • Chris from Long Island
  • This was great and easy. I will definitely be making it again.
  • star rating 12/29/2013
  • June B. from Monroe, GA
  • I make with my favorite berry - raspberries. I love this recipe and really so simple. (Wish I could attach a picture!) Tip: I get raspberries in the summer when they are the biggest, sweetest and cheapest. Rinse, dry, freeze separately on a cookie sheet and then once frozen well, put in a freezer bag for whenever I want, throughout the year.
  • star rating 10/28/2012
  • Becca from Minneapolis
  • I made this today for my family and doubled the recipe to bake it in a 9 x 13 clay baker. It was delicious! Not as much butter as Pannakaku but just as good. I used a bag of frozen strawberries to make a sauce on the stove. Thank you for this wonderful recipe!
  • star rating 09/12/2012
  • CookingCowgirl from KAF Community
  • Super easy! Everyone loved it. I did add 1T of sugar like someone suggested, I also tried it in a 9/13 pan, puffed up great!!! I made a 4x's mix for that pan but still filled two cake pans + the 9/13. I used blueberries! Yum!! What a special treat!! Just like Original house of pancakes, but even better at home!!! Woo Hoo!! Thanks KAF!
  • star rating 08/15/2012
  • juliathechildfoodie from KAF Community
  • I made this for breakfast with my mom today. It came out nice and puffy. I think next time I might try sprinkling my half with mini chocolate chips and some whipped cream.
  • star rating 08/08/2012
  • lkrummrich from KAF Community
  • I have been making this since I was a small child. One of the first things my Mother taught me how to make. I think my Mom said that she got her recipe from Julia Child when she was on PBS in the 1960's.
  • star rating 08/07/2012
  • capmac from KAF Community
  • I enjoyed making the receipt and the ease it afforded. My only complaint is that the cake itself tasted quite bland and needed addition sugar in the batter. the next time I make this receipt I will use a tablespoon of sugar instead of the recommended teaspoon.
  • star rating 08/06/2012
  • dorriscc from KAF Community
  • My hubby and son love this folded over and filled with very lightly sweetened fried apples (Granny Smiths) and topped with vanilla yogurt. It one of their favorite weekend breakfasts.
  • star rating 08/06/2012
  • campl from KAF Community
  • I have made this puffy pancake for years to the delight of my family. Lacking a cast iron pan I use a 9" pyrex pie pan(2 pans for double recipe). I prepare the glass pans just like the iron - preheat in oven with several pats of butter, then pour in the batter. The sides rise high and puffy above the sides of the pans, just watch closely towards the last to be sure the edges do not over brown. My daughter has even successfully baked a double batch in one 9x13 cake pan. Good fun, great presentation and delicious with apricot jam. P.S. I just purchased two KAF USA metal pie pans and can hardly wait to try this recipe in them :).
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