Tuesday, December 27, 2011
Growing up, whenever I had a sleepover birthday party my mother would make this gigantic puffy pancake for me and my friends in the morning. She loved to make it because all the hard work was done the night before, but we loved it because of its balloon shape and how incredibly generous my mother was with the powdered sugar and the syrup. Years later, a childhood friend told me that she thought we were rich because we had this pancake whenever she stayed overnight. I am not sure what she meant by "rich," but it certainly felt special to have my mom pull out all the stops when friends came over.
There are a number of names for this recipe: Dutch Baby, German Pancake, Puffy Pancake. But no matter what you call it, it's a showstopper. I make the batter the night before and keep it in the fridge overnight. When I take it out in the morning, I let it come to room temperature while the oven heats up. I also preheat the pan in the oven because the pancake is like a popover in appearance and texture and a preheated pan helps give it the puffy balloon effect.
I made this for my kids this past weekend and their eyes were almost as big as the pancake when it came out of the oven. Smitten Kitchen's recipe is spot on and a great one to try out.