Wednesday, December 25, 2013

puff pancake












This was the second year we've had puff pancake as part of our Christmas breakfast so it's now a tradition.  Last year we topped it with raspberry syrup and whipped cream but this year it was nutella and whipped cream and it tasted like a cream puff.  Dessert for breakfast, if you ask me.  We also had a loaded breakfast casserole so nobody left the table hungry that's for sure.

puff pancake (from my friend Dee-Anna; this is her Christmas tradition)
3 tablespoons butter
1 cup milk
6 eggs
3 tablespoons honey
4 ounces softened cream cheese
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda



Preheat oven to 400.  Grease deep dish baker with 1 tablespoon of butter and place remaining 2 tablespoons of butter in center of dish.  Place dish in oven and let the butter come to a sizzle.  While deep dish is in the oven place all remaining ingredients in a blender and mix well.  Pour into sizzling deep dish and bake for 20-25 minutes or until PUFFED and golden brown.
Serve with raspberry syrup, blackberry syrup and whipped cream or Nutella and whipped cream (my family's preference).

What I have to say- if you make your whipped cream in a Vita-mix it takes no time at all!  My new favorite way to whip cream.

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