A simple puffy pancake for a special morning. This an adaptation of my mother’s recipe, which she borrowed from her college roommate. I love making this on New Year’s in honor of our family’s first breakfast together for the year. (See our Gluten-free Swedish Pancake recipe for a wheat-free version.)
1/2 cup unsalted butter (1 stick)
1/2 cup plus 2 tablespoons whole milk
1/2 cup plus 2 tablespoons sifted flour
Pinch of cinnamon
Pinch of nutmeg
1/4 tsp kosher salt
Preheat oven to 425 degrees F. Place 1 stick of butter, measuring 1/2 cup, into a 9″ pie plate and place in oven to melt, approximately 7 minutes. It’s ok to have the butter brown a bit, but remove from oven if it begins to darken past a caramel-like color.
Meanwhile, while the butter is melting, in a small bowl mix together flour, cinnamon, nutmeg, and salt. In a separate medium bowl or in the bowl of a standing mixer, add the eggs and milk. Mix eggs and milk for a few seconds on medium speed with a hand mixer or in your standing mixer. Then very slowly add the flour mixture to the eggs and milk while continuing to mix, approximately 1 minute. Do not over-blend the batter.
Remove the pie plate with the melted butter (using an oven mit!) and add the batter to the butter. Return pie plate to oven and cook for approximately 25 minutes. Pancake will puff up along the rim of the plate. Remove from oven after cooking and serve immediately as this pancake cools quickly.
Serve with maple syrup, fruit, or any other toppings you can imagine. We especially enjoy a syrup and freshly squeezed lemon topping (with our daughter requesting a sprinkling of ‘snow’, aka powdered sugar).
Approximately 35 minutes, Serves 4
Alternative: Gluten-Free Swedish Pancake recipe