Puffed Pancake

There are many versions of this wonderful hot egg dish and it has several names associated with it. Our neighbors’ Finnish pancake recipe had the same ingredients, but the proportions were somewhat different. Both versions were good, but varied in taste a bit. You may also know this as a Dutch Baby. Regardless of its origin or name, this is a simple dish that delights children, tastes delicious, and is very nutritious. My children loved having puffed pancake for lunch, dinner, or any time. It was especially tasty on a rainy, stormy, or snowy winter day.


4 tablespoons butter
4 eggs (room temperature, if possible)
3/4 teaspoon salt
1/4 cup honey
1 cup flour
2 1/2 cups milk
 jam, jelly, preserves, or honey

Also need:
A cast iron pan OR a skillet that can be placed in the oven, including the handles.


Place pan in cold oven. Then preheat oven to 425 degrees.

Beat eggs until light and fluffy. Add salt, honey, and flour. Mix together slowly. Then gradually add milk to the batter, stirring the entire time. Continue beating until the batter is smooth and light. When the batter is ready and the oven has reached 425 degrees, place the butter into the hot pan in the oven. When the butter has just melted, pour the batter into the pan (do not let the butter burn).

Bake for 20-25 minutes. When done, the puff pancake will rise high in the oven and will be a lovely golden brown. Take the pan out of the oven, using good potholder mitts. Place the skillet on a trivet, hot pad, or other surface that can withstand high temperature, as the pan will be very hot. Cut the puff pancake into wedges and serve immediately. Let each person top his/her piece with jam, jelly, preserves, or honey.

As soon as it begins to cool, it will deflate. It is important to have everyone ready to eat around the table when the puff pancake comes out of the oven.