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Puff Pancakes

Yield 2 big pancakes (4 servings)
"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.


  • 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

Nutrition Information

  • calories (1/4 recipe): 351
  • fat 17.5 g
  • satfat 9.2 g
  • sodium 212 mg
  • cholesterol 246 mg

How to Make It

  1. Prep time: 10 minutes
    Cooking time: about 20 minutes

    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.

    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.

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