4 Tablespoons Unsalted butter
1/2 cup Milk
1/2 cup Flour
1/4 cup Granulated sugar
2 large Eggs
1 pinch Nutmeg
Heat oven to 425 degrees
Melt butter in a 10inch ovenproof skillet over medium heat, move butter around to coat entire skillet. Watch the butter so it doesn't burn you can remove from heat until your batter is ready if it gets too hot.
Whisk milk, flour, granulated sugar, eggs, and nutmeg in medium bowl.
Pour into skillet cook 1-minute over medium heat.
Place in the oven and bake until puffed and golden on the puffs, 12-15 minutes.
Sift or sprinkle confectioners sugar over the top.
Serve immediately as the puff will go down.
|I use this skillet from Princess House which I have mentioned in a previous blog because you can click on/off the handle so therefor you don't need a pot holder. Love these removable handles|
|See, on the stove with the handle|
|Removed handle when I placed in the oven, and just by a click of a button|
|Heres the handle (aka pot holder)|
|See the puff pancake rising YUM (the kids love to watch this)|
|Like I mentioned the puff goes down when you take it out :( but its so dense and fulfilling)|
|Final product...Puff Pancake|