Quick & Easy Puff Pancake Recipe

Quick & Easy Puff Pancake Recipe
It seems there’s always a guest or two during the holidays, and while it’s not always possible to prepare a lavish breakfast every morning, the following Austrian Puff Pancake is quick to put together – just a few common ingredients whizzed in the blender - and bakes while family members and guests are getting ready for the day. The guests will think it’s quite lavish, and they don’t need to know that it’s as easy as it is. They’ll find out though when they ask for the recipe, and after tasting this, you’ll know that’s a given.
Austrian Puff Pancake is great paired with bacon, which can bake alongside the pancake (put the bacon on a broiler pan and the bacon fat melts through). Easiest toppings for this custard-like pancake are syrup or jam, but it is also great with fresh fruit. Once out of the oven, the pancake will deflate, so serve it immediately; it tastes the same, however, whether puffed or deflated.

6 Servings

3 eggs
1/2 cup heavy whipping cream
1 1/2 cups milk
1 cup flour
1/2 teaspoon salt
2 tablespoons sugar

2 tablespoons butter

Powdered sugar
Butter, syrup, and/or jam
  1. Preheat oven to 325°.
  2. Place the butter in a 9" cast iron skillet and place in the oven to melt.
  3. Measure the eggs, whipping cream, milk, flour, salt, and sugar into the blender.
  4. Blend until smooth, scraping down the sides once.
  5. Remove the skillet from the oven and pour the batter into the melted butter.
  6. Place in the oven and bake for 45-55 minutes or until puffed and golden brown.
  7. Sprinkle with powdered sugar, cut into wedges, and serve with butter, syrup, and/or jam.

Amount Per Serving
Calories 273 Calories from Fat 143
Percent Total Calories From:
Fat 52% Protein 11% Carb. 36%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 9 g
Cholesterol 152 mg
Sodium 302 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 4 g
Protein 8 g

Vitamin A 13% Vitamin C 1% Calcium 0% Iron 4%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.