If you've ever made popovers, this recipe will probably look familiar. It's almost the same batter, only this one has vanilla and some sugar added to make it taste more like a puffy pancake. Also, instead of making individual puffs, like popovers, you bake this batter in one big pan and then cut into squares. Use a large bowl for this so you can have fun and really let loose with the mixing without worrying about the batter flying out of the bowl and landing on the ceiling. While the puff is in the oven, you can set the table with all of the different topping choices so everything is ready when it comes out. Q: What makes it so puffy? A: Four beaten eggs. They puff up from the heat of the oven.
- 1 tablespoon butter
- 4 eggs
- 1 1/3 cups milk
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 1/2 cups unbleached white flour
- 1/2 teaspoon salt
- To Put on Top (You Choose):
- Yogurt (any kind)
- Real maple syrup
- Raspberries, blueberries, or blackberries
- Sliced bananas and/or strawberries
- Powdered sugar
Time: It takes about 10 minutes to make and another 35 minutes to bake. That's a total of 45 minutes, start to finish.
You Will Also Need:
- Dinner knife for cutting butter
- Small bowl or pot for melting butter
- 9 x 13-inch baking pan
- Rubber spatula
- Brush for spreading butter
- Large mixing bowl
- 2-cup liquid measure
- Measuring cups and spoons
- Timer with a bell
- Plates and forks
Ask an Adult for Help with:
- Turning on the oven
- Taking melted butter out of the microwave or off the stove
- Putting the pan into the oven and taking it out when the puff is done
Recipe reprinted by permission of Ten Speed Press. All rights reserved.
nutrition information per serving
234 calories; 7g total fat; 151mg cholesterol; 264mg sodium; 33g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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