On Valentine’s morning, I finally made this puff pancake, nearly a year after I pinned the recipe.
It was all in metric measurements, which meant I spent a good while googling conversions, and then I could NOT get it smooth when I was beating it by hand, and then when I took it out of the oven, we cut into it and it was still completely liquid in the middle, so. . .back in the oven it went.
Eventually, after overcoming these obstacles, breakfast was served, and it was delicious.
I snapped a photo on Instagram, and then took nearly two months more to finally get the recipe up on here.
I’m nothing if not prompt.
What I need is reminder emails like my library sends me (and. . . the three day grace period for overdue items doesn’t hurt either).
Raspberry Custard Puff Pancake
(slightly adapted from DailyDreamDecor)
2 cups milk
1 cup flour
2 Tablespoons granulated sugar
4 Tablespoons melted butter
A pinch of salt
1 teaspoon vanilla
1/2 cup raspberries, fresh or frozen
1 Tablespoon coarse sugar (or granulated)
Powdered sugar, for serving
Preheat oven to 400 degrees. Heavily butter or grease a round 9″ baking dish.
Combine milk, eggs, flour, 2 Tablespoons sugar, butter, salt and vanilla in a blender and blend on low for about 10 seconds or until smooth.
Pour into prepared dish, then scatter the raspberries across the top, then sprinkle with the 1 Tablespoon of sugar.
Bake for 35-45 minutes, until the edges are very puffy, the top is nicely golden-brown, and the center is set (although it will still be slightly jiggly).
Let cool slightly, dust with powdered sugar, and serve.
(P.S. It’s not overly sweet, so we add. . .a lot of powdered sugar on our individual slices. Plus, I just like sifting powdered sugar at the table).