It all started with my Grandma. Perhaps even her mother. But for as long as I can remember we have eaten puffy pancakes. It’s an easy recipe, and can probably be enhanced with spices like cinnamon and nutmeg or even made savory with the addition of cheese, but I’ve never broke with family tradition. The pancake is really more of a puffy Dutch baby or a fruitless clafoutis, but what makes this breakfast special is its fleeting soufflé like appearance. Depending on your altitude, the humidity (or lack thereof) in the air, and perhaps if the planets are in alignment, your pancake will puff up just a couple inches or a towering few and stay that way just long enough to pop it out of the oven and get a few oohs and aahs from the family. As kids we made bets on how tall it would get.
It takes a lot of eggs, but it’s well worth the half dozen. The result is a lightly crispy, buttery top with a creamy and dense center. Make it on Christmas morning and give it a festive dusting of snow (confectioners’ sugar) or serve it with your favorite preserves. Your family will love it!
Puffy Pancakes
Makes 4-6 servings
Ingredients:
2 tablespoons butter
6 eggs
1 cup flour
1 cup milk
1/2 tablespoon salt
1/4 cup cottage cheese (whole fat is best)
Directions:
Preheat oven to 400° F.
Melt butter in a baking dish and brush to cover all sides.
Put eggs, flour, milk and salt in a large bowl and beat with a hand mixer until smooth. Stir in cottage cheese then add batter to the buttered baking dish.
Place on the center rack in the oven and bake for 23-25 minutes or until golden brown and a knife inserted comes out clean.
Serve immediately with maple sugar, preserves or a dusting of confectioners’ sugar.
