Wow, sorry for disappearing like that! The Fuji Foodie Train was completely derailed this week by sickness. The Fujilings’ pediatrician tells me that this cold and flu season has been particularly nasty, and I believe it! Squirrel already had a cold about a month ago, and then about a week ago came down with a lovely triple combo of a cold, sinus infection, and pink eye. Then she was sweet enough to share the sinus infection with yours truly. Needless to say, I have not been cooking, nor eating much for that matter. But everyone is starting to feel more like themselves, so on with the show! On Tuesday I meant to share with you one of my favorite breakfast dishes from my childhood: puff pancake. I gave you a hint with the tag line of “Mr. Fuji becomes Puff Daddy.” I know there was a thought process in there somewhere that was going to wittily lead me from my explanation of puff pancake to Mr. Fuji’s name becoming Puff Daddy, but for the life of me I cannot remember! Ha. So I leave you to use your imagination. My mom used to make this when I was growing up and it was always something I looked forward to. She’d stick the pan in the preheating oven to melt a cube of butter, and blend up the rest of the ingredients in the blender.
Then she’d pour the mixture into the hot butter, and throw the pan back into the oven.
Part of the fun of making puff pancake, if you have kids (or if you’re like me…I’m easily entertained), is watching it puff up in the oven.
When it came out of the oven she would douse it with powdered sugar and cut it into squares and then drizzle diluted homemade strawberry or raspberry jam over it.
To me this was breakfast nirvana. The pancake has a custard-like consistency and is nice and filling.
I hope it’s something that my Fujilings will look forward to having as much as I did. It looks like so far we’re on the right track…
I think that’s a happy Squirrel, don’t you?
Puff Pancake
Makes approximately 12 servings (9×13-inch pan)
1/2 cup (1 cube) butter
1 cup flour
1 cup milk
6 large eggs
pinch of salt
1/2 cup sugar
1/4 cup frozen orange juice concentrate
powdered sugar, for dusting when finished
strawberry/raspberry jam, to use as topping
1. Preheat oven to 450 degrees Fahrenheit.
2. Melt butter in a 9×13-inch pan (I do this by putting the pan with the cube of butter in it in the oven while the oven is preheating).
3. In a blender, combine flour, milk, eggs, salt, sugar, and orange juice concentrate.
4. Pour over hot butter in pan. Bake for about 20 minutes until brown and puffy.
5. Sift powdered sugar over the top after removing from oven.
6. Dilute jam with a bit of warm water until obtaining a syrup-like consistency. Serve pancake warm with jam syrup drizzled over the top.
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It serves TWELVE? Yikes. How did five of us manage to down a pan of this in one meal? Hmmm, what’s even worse . . . How do the remaining TWO of us almost down a whole pan now?
Wonderful sweet for the kiddies, and me the bigger Kid. yum :) xx
Yeah, serves 12 my @$$. I could probably eat the whole thing myself! I love this kind of thing, I’m definitely copying it down.
LOL BOB! Gosh this looks so good.. does it also have another name? I recall eating something very similar but it had a different name. Anyways.. this will make a nice Sunday morning breakfast for the family.
We call them Dutch Babies at our house (don’t know where *that* name came from…) and I have to make at least 4 pans for the family. Teenagers, yikes!
@Wendy, DutchBaby is what I know them as too. I’ve always made them in a large cast iron pan- that way the edges get nice and crispy.
sounds delicious…hope the Fuji family is feeling better :) Happy Easter!
Oh now that looks so good! Any ideas of what I could use instead of orange juice – I’m allergic to all things citrus and tangy :( But would love to try it with something else
Hope you all recover quickly! I know you had to have been really feeling bad to not be cooking or eating!!
Just a tip- the blender is why is turned out kind of flat and didn’t puff very well. If you just whisk the ingredients together in a bowl, careful not to overwhisk, you’ll get a much puffier pancake, closer to the original. When done correctly, the sides should puff up really big and even flop over.
Great blog! Love your recipes!
the puffy recipe is fairly close to the "German Baby" pancake that I had in a B&B in Snowflake, Arizona. My own success in replicating this at home has been somewhat limited.
for the sake of interconnectivity, my handle at Foodbuzz is Palatable, though here you will find me as WOM-buzz: richreader.blogspot.com
Find more Puff Pancake in my recipe blog search:
HERE
YUM! This will definitely be added to the weekend breakfast repertoire. I could also see it as a dessert with some other kind of fruit topping…..
Oh that does look like a little bit of breakfast heaven right there. Lovely.
I have been out of my reader for a few days (or is tha tmy mind… I cannot be sure)! I wish I had not missed this one! It would have been perfect for breakfast yesterday! Gosh durn it!
Ah well.. there is always this weekend!!!
…or dinner tonight. That’s assuming I can part from making my usual favorites.
This is a favorite around our house-we started making it in the 80’s only we make Apple Puff Pancake. It is basically the same recipe only you cut up 2 apples(peeled)and let them sizzle in the melted butter in the oven before you pour the batter over them. You also don’t use orange juice but instead use 1-1/2 cups milk. We love it topped with Cool Whip.Thanks for reminding me about it-we eat it for dinner!
I. am. drooling!
♥ Jen
this looks good, Super Girl and Boy Wonder always like pancakes or waffles for breakfast, but the having to be around to cook them can be a bit of a drag, this seems like an ideal compromise. Like your apple version Julie – oj concentrate not always easy to come by in the UK.
Sounds delicious…
This one is a must try! And when I do it will be smothered in fresh strawberries, raspberries and blueberries. Come on summer!
I made this for a nice-n-easy weekend breakfast and it was D.LISH! Thanks for always sharing such great recipes! I love them!!!
Just found this; very similar to what I’ve always called a German pancake which we make in a cast iron skillet in the oven. I’m with Fuji Nana; seems my girls and I always managed to finish off the entire dish. Twelve? Elves maybe!
The technique reminds me a LOT of Yorkshire Pudding.
Try the puffed pancake hot with fresh cold mashed and sweetened strawberries or other fruit. No comparison of the fresh to the cooked jams. Sprinkle with icing sugar or even top with ice cream.
Just found your site for the first time and read about this recipe. Growing up in the Pacific North West my family always called it a Dutch Baby and we love it with butter, lemon and powdered sugar :-) It’s served at the Original House of Pancakes which is where we probably first encountered it.
This is pretty much the recipe for Pannukakku (Finnish oven pancakes). Only difference is there’s more eggs and less milk in this than the Finnish pancakes. Seems like this will be more rich I will have to try it.
My mom made this (but without the OJ and the sugar) when I was a kid and the recipe called them Dutch Babies. I’ve been looking for that recipes for years and here it is under a different name!
This is a Finnish pancake… I wish I could remember the name of it in Fin. I’m from the UP of Michigan and we have a large Finnish population. We make this often and its wonderful. You can make less by cutting what your making in half. But truth is you will eat it all.. Very good.
We do the apples at the bottom along with a few tablespoons of brown sugar and some cinnamon. And pour the batter over. My kids love this!!
Loved the scrummy flavors in this puff pancake too…something fun to watch baking :)
Yum! Dutch babies are such a lovely breakfast. Have you ever tried them with lemon wedges to squeeze over top and icing sugar for sprinkling? Heaven!
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