Puff Pancakes

"These pancakes are a weekend favorite," says Potenziano. "We sprinkle on the sugar and eat them right away."Owen helps with almost every step, says his mom: "He unwraps butter, measures flour, pours milk, cracks eggs, and pushes the blender buttons." For a special treat, serve with sliced peaches or berries.
2 big pancakes (4 servings)


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The pancake:
1/4 cup (1/2 stick) butter
4 eggs
1 cup low-fat milk
1 cup flour
The topping:
1 lemon, sliced in half
2 tablespoons confectioners' sugar


Prep time: 10 minutes
Cooking time: about 20 minutes

1. Heat the oven to 425 degrees. Divide the butter between two 8-inch round cake pans, and put in the oven to melt. Meanwhile, mix eggs, milk, and flour in a blender or by hand until batter is smooth.

2. Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15 to 20 minutes, until pancakes are very puffy, firm, and golden-brown on edges.

3. Squeeze lemon over pancakes, sprinkle with powdered sugar, and serve.

Created date

February 2005

Nutritional Information

Calories (1/4 recipe): 351
Fat 17.5 g
Satfat 9.2 g
Sodium 212 mg
Cholesterol 246 mg