Aug. 15, 2021

Tart Bites: Puff Pancake

Tart Bites: Puff Pancake

What makes the eggy custard climb the sides of the baking dish? Can it be...magic?

What makes the eggy custard climb the sides of the baking dish? Can it be...magic?

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Transcribed by; Lightly edited by Linda. Please forgive typos or grammar errors.

Episode 342 - Puff Pancake


Linda 00:00

Welcome to Tart Words. I'm your host, Linda Hengerer. And I'm a writer, a reader, and a baker. I talk to writers about their latest book and what inspires them, chat with fellow author Suzanne Fox about what writers can learn from reading their favorite authors, and share fast and easy recipes for anyone looking for a sweet treat. Join me as I share Tart Bites, Tart Thoughts, and Tart Words. 

Today on Tart Bites, I'm talking about Puff Pancake. 

When I was growing up, my mom didn’t work outside our home until we were all in high school or in college. My dad occasionally traveled for work, and when it was just the four of us – Mom, me, and my two sisters – we’d sometimes have puff pancake for a delightful light supper. I don’t remember that we had anything else with it, but it could be made more substantial with a hearty green salad or a side of fruit.

There are many versions of this. A Dutch Baby is similar, with the eggy pancake mixture topped with fruit or the topping of your choice.

Key to making the magic trick of high sides and a soft center is heating the skillet or baking dish before pouring in the rested batter.

I’ve made this for my husband for dinner if we’ve had a late lunch and we want something to tide us over to the next day.

I’m not sure where the original recipe came from. I got the basics from my sister and my mother.


4 eggs

2/3 cup all-purpose flour

2/3 cup milk

Pinch salt

Splash of vanilla

3 Tbsp butter

Confectioner’s/Powdered sugar

Topping(s) of your choice: Fruit; Nutella; Jam; Jelly; Lemon curd – You do you


This can be done in a blender or food processor; if using either, put eggs, flour, milk, salt, and vanilla into blender or food processor bowl. Blend or process for 10-15 seconds, scrape down sides, and blend/process for another 10-15 seconds. This makes a very liquid batter, similar to crepe batter. Let batter rest.

If using a bowl, beat eggs with a whisk until foamy. Add flour and milk, salt and vanilla. Mix until flour is incorporated and only small lumps remain. Let the batter rest.

Heat oven to 450 degrees with the skillet or baking dish you’ll be using in the oven. Use a 13” x 9” baking dish or a 9-inch cast-iron skillet.

When the oven reaches 450 degrees, remove the skillet or baking dish and put the butter in to melt, swirling the skillet or baking dish to coat the bottom. The heat will make some of the butter brown; moving the dish keeps the butter from burning.

Pour batter into hot skillet or baking dish and put into the oven for 15 minutes. 

Remove from oven, dust with confectioner’s/powdered sugar, and place back in oven for 5 more minutes.

Remove from oven and serve. The batter climbs the sides of the skillet or baking dish like a popover as it bakes, and the sides will be crisp and brown.

Top with your preferred topping, or more confectioner’s/powdered sugar. 

Leftovers would make a lovely snack the next day. We’ve always eaten the whole thing.

This recipe is easy to double or triple, or halve if making for one.

If making for a crowd, think about using several skillets or baking dishes instead of making one gigantic puff pancake. Proportions are 2 eggs, 1/3 cup flour, and 1/3 cup milk per person.

Thank you for joining me this week. To view the complete show notes and the links mentioned in today's episode, visit Follow now in the app you're using to listen to this podcast or sign up for email alerts through an easy signup form for bakers, readers, and writers at Thank you again for joining me, Linda Hengerer, for this episode of Tart Bites.