Puffed Pancakes
From STRAWBERRY CREEK INN BED & BREAKFASTIngredients 2 tablespoons unsalted butter 1 egg 1/4 cup low-fat buttermilk 1/4 teaspoon aromatic bitters (optional) 1/4 teaspoon grated nutmeg 1/4 cup unbleached all-purpose flour 1/4 teaspoon almond extract 1/2 teaspoon grated lemon zest Toppings Method
Notes: You can also make larger pancakes in a skillet, paella pan, or any other relatively shallow ovenproof dish, and cut into wedges to serve. Temperature is very important in getting the pancake to puff, since there is no chemical leavening. The batter should be ice-cold and the oven very hot. We like to even mix the dry ingredients the night before and freeze them to make sure the batter is cold. You can also rest the batter in the refrigerator after mixing. Makes one (1) pancake; multiply as needed |
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Puffed Pancakes
Puffed Pancakes prepared by Strawberry Creek Inn Bed & Breakfast...Read More