Favorite Recipes: Giant Puff Pancakes

Hutch got his first taste of "Giant Puff Pancakes" as an 8 year old during a sleep over at the Edison's house.  The food this adventurous family served always seemed exotic, and this strange confection baked and served in a cast iron pan was no exception. The custardy texture doused with powdered sugar and freshly squeezed lemon juice provides just the right balance of sweet and tangy!   

We used to consider this tasty "breakfast souffle" as something fancy that we'd only make for special occasions, but we recently realized that we almost always have all the ingredients in our camper, it's simple to prepare, and it dirties very few dishes.  It's now become a recipe that it has found it's way on to our breakfast menu a few times each month.  And, even better, you don't even need to fire up the oven.

Some call this dish German Puff Pancakes, others refer to it as Dutch Babies...whatever you choose to call it, it is easy, delicious, and made from whole foods -- and can easily be made gluten-free if need be.  

While you can bake it in a traditional oven, we've found that using our beloved Banks Fry-Bake pan on a 2-burner propane stove is just as easy and wastes less energy since it cooks in about the same amount of time that it takes the oven to heat up to 325 degrees.

Top it with a mixture of summer berries and it's an easy fancy treat!

GIANT PUFF PANCAKES

Ingredients

Puff Pancake:

3 eggs, whipped

1/2 cup milk

3 tablespoons melted butter (or coconut oil), divided

1 tablespoon sugar

3/4 teaspoon salt (a bit more if using coconut oil instead of butter)

1/2 cup all purpose flour (can be gluten-free)

Toppings: Fresh lemon juice (1-2 lemons) Powdered sugar (as you like it) Mixed berries (the more the merrier!)

Instructions
Mix all ingredients but the flour (in the Pancake list above) together.  Then slowly add flour and keep stirring. Pour into a well greased deep-sided pan or cast iron skillet.  Cook over a 2-burner stove with a lid on (turning regularly) until puffed up, solid in the middle, and lightly browned around the edges. Or, simply bake it in the oven for about 12 minutes at 325 degrees. Serve immediately by dividing into wedges and topping with fresh lemon juice, powered sugar, and mixed berries. Each recipe is will feed 2 hungry campers!

For a complete list of all of our yummy camp recipes, click here.