Baked puff pancakes can go by many names. “Hootenanny” from the people of Appalachia or “dutch baby” are the two I hear most commonly. Either way, I love how no-fuss it is compared to batch cooking traditional pancakes. This was a Saturday morning favorite around here. This recipe creates a fluffier texture from the typical stack of flapjacks. I have a firm aversion to dried rosemary. (Or should I say pine needles?) Be sure to use the fresh stuff for this or substitute other fruits and toppings.
ROSEMARY & GRAPEFRUIT BAKED PUFF PANCAKE
Serves 1-2
1/2 cup flour
1/2 cup milk
3 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
3 eggs
2 tablespoons butter
Grapefruit, sliced
Fresh rosemary
Powdered sugar
Place iron skillet into oven and preheat to 400 degrees. Meanwhile, whisk together flour, milk, sugar, cinnamon, salt, vanilla, and eggs. Once preheated, remove skillet from oven and melt butter inside, swirling to coat sides and base. Pour batter into skillet and bake for 15-17 minutes. Top with grapefruit, rosemary, and powdered sugar.
- ½ cup flour
- ½ cup milk
- 3 tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3 eggs
- 2 tablespoons butter
- Grapefruit, sliced
- Fresh rosemary
- Powdered sugar
- Place iron skillet into oven and preheat to 400 degrees.
- Meanwhile, whisk together flour, milk, sugar, cinnamon, salt, vanilla, and eggs.
- Once preheated, remove skillet from oven and melt butter inside, swirling to coat sides and base.
- Pour batter into skillet and bake for 15-17 minutes.
- Top with grapefruit, rosemary, and powdered sugar.