Baked Puff Pancakes

This is one of those recipes that makes a statement. It is great for entertaining, but because it is so easy to make, it is great for Saturday mornings as well. I really love the custardy texture and the versatility of it. You can eat it plain (like my Olivia likes it) or top it with your favorite fruit topping. I really like cinnamon apple, raspberry or strawberry, but it would also be great with bananas foster, fresh berries or powdered sugar. 

It is super easy to make for one or a crowd. Simply multiply the recipe by the number of people you are serving, and pick the right size oven proof skillet. I use a 6 inch cast iron skillet for 2-4 servings, a 10 inch for 5-8 servings, and a 12 inch for 9-12 servings.

Let's do this.

What You Will Need:
Blender
Oven Proof Skillet

Ingredients:
1 Tablespoon Butter
1 Large Egg
1/4 cup Non-Fat Milk
2 Tablespoons Soy Flour
1 Tablespoon Tapioca Starch/Flour
1 Tablespoon Potato Starch
1/8 teaspoon Salt

Directions:
Preheat oven to 475°F.

I made a puff pancake to serve two, so keep that in mind when you look at these pictures.

In the oven proof skillet, add butter.

Place the skillet in the oven to melt the butter. You want the butter melted, not browned or burned, so watch it closely. Remove the skillet from the oven.

In a blender, add egg(s).

Add milk.

In a small bowl, whisk together the soy flour, tapioca starch, potato starch and salt.

Add the dry ingredients to the blender.

Blend the ingredients until completely incorporated.

Pour batter into hot skillet. Bake in the oven for 20 minutes or until golden brown and fluffy. (Time will vary for larger portions.)

Look at that fluffy, golden beauty! You will love this. I guarantee it. 

TIP: For fluffy, thick pancakes, use a smaller skillet. For drier, thinner pancakes, use a larger skillet.

"Sometimes the smallest step in the right direction ends up being the biggest step of your life. Tip toe if you must, but take the step."

Sheryl