Jill’s Puffy Pancake
Kitchen Tested 
- Yield 4 servings
- Prep 10 mins
- Cook 15 mins
A fluffy and kid-friendly pancake recipe for Mothers Day with an included step-by-step video for dad and the kids.
Mark Boughton/styling: Teresa Blackburn
Part crepe and part pancake, this delicious creation (also known as a Dutch baby) is the ultimate breakfast indulgence and a wow of a midnight snack. Top this powdered sugar pastry with seasonal fruits, or fold it over and stuff with a warm compote or chocolate.
Recipe: Jill's Puffy Pancake
The first time I had one of these magical skillet pancakes, I was in love. Eggs, flour and milk combine to form a bubbly, puffy pancake, sometimes called a “Dutch Baby.” —Jill Melton
Ingredients
- 2 tablespoons butter
- 1/2 cup 2% reduced-fat milk
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 eggs
- 1 tablespoon butter, softened
- Pinch nutmeg
- Powdered sugar (optional)
- Lemon wedges
- Fresh berries (optional)
Instructions
- Preheat oven to 425F.
- Melt 2 tablespoons butter in 10-inch ovenproof skillet over medium heat, tilting to coat bottom and sides of pan.
- Whisk together milk, flour, sugar, eggs, softened butter and nutmeg in bowl. Pour into skillet. Cook 1 minute.
- Place pan in oven and bake 12 to 15 minutes, until puffed and golden. Squeeze lemon over top and sprinkle with powdered sugar and fresh berries. Cut pancake in pan and serve with a spatula. Serve immediately.
Recipe by Jill Melton.
Want more help? Watch Relish Editor Jill Melton and the kids make this puffy pancake recipe.
