Falling into Autumn with a Killer Puffed Pancake Recipe

Late August into early September… It’s the time of year when we can’t help but notice a yellowing leaf here or there, or a surprising day without debilitating humidity, and we start to dream about fall…..  isn’t it everyone’s favorite time of year?

We have talked about it before, here,  and here.  If it’s late August, then of course folks are thinking about back-to-school, magazines feature colorful leaves and apples on their covers and we start to look forward to that familiar autumn nip in the air.  Well, maybe not that last bit just yet, but it’s generally a pretty well liked time of year.

Certainly it is the busiest time here at the Brampton Inn.  The fall weather is the most predictable and temperate.  Folks want to get in that getaway before winter arrives. It’s a popular wedding season; anniversary getaways abound. We can always give you a reason to come and visit, but the amiable autumn weather just makes it that much easier.

For us here at the inn, one of the things we like about the cooler weather is that it’s a  bit less HOT in the kitchen, and therefore a  bit more comfortable while the ovens are on.  This is particularly important on the days that we wish to make our Puffed Pancakes!  The oven must be very hot:  450 degrees, and that is not so much fun when it’s hot outside, even with our kitchen AC.

This dish, also knows as a “Dutch Baby”, is another example of something very simple that gives one the impression it was very difficult!  Not a bad trick to have in your kitchen repertoire.  It’s also quite versatile:  while the traditional way to serve it is topped with fruit, or a simple splash of lemon juice and sugar, it can also hold a savory topping; sauteed wild mushrooms & herbs would be terrific here.  Slide a poached egg on top and call it brunch? Dinner? Brinner? That’s a thing, right?

For each individual serving, you will need a 4 inch wide, 1 inch high ramekin dish.  OR, make a big splash and bake a Giant Puffed Pancake in a quiche pan.(Folks can take a slice and top with their choice of sweet or savory items!)

 

From the Eight Broads in the Kitchen cookbook:

Puffed Pancakes

 

Preheat oven to 450 degrees.

4  large eggs at room temperature

1 cup half & half

1 cup unbleached flour

¼ cup unsalted butter

In a large bowl whisk together eggs and half & half very well. Sift flour over egg mixture and whisk until smooth.  Refrigerate  for 10 min.

Spray 8 ramekin dishes or one 8×8 ovenproof dish with PAM.

Add ½ tablespoon of butter to each ramekin dish (2 tablespoons to the 8×8 dish) and put into hot oven to melt for 1 min. Be careful the hot oven will burn the butter if you leave it in too long.

Be careful not to burn yourself when you do the next step. The oven will be very hot. It is best (if you can) to pull out the shelf with the dish(es), pour the batter into it and slide the shelf carefully back into the oven. This should be done as quickly as possible because you don’t want all the heat to escape.

As soon as the butter is melted and hot, add batter (approx. 1/3 cup to each ramekin dish) and bake small dishes for 10 to 15 min. and large dish 20 to 30 min. The pancakes should be puffed up and have crispy and lightly browned edges. Serve at once with a topping of your choice.

Sweet toppings:

Fresh  slightly sweetened berries of any kind, sliced peaches, pureed peaches with a bit of maple syrup, fried bananas, warm apple sauce, sautéed apples, lemon juice, toasted nuts, etc. sprinkled with powdered sugar.

Savory toppings:

Chopped tomatoes with pesto, wilted spinach with a poached egg, caramelized onion and grated smoked Gouda.

 

 

Easy, right??    Enjoy any time of the day!