Lemon-Berry Puff Pancake


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Lemon-Berry Puff Pancake
3 tablespoons (1 1/2 ounces) butter, melted
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
small pinch of nutmeg
1 tablespoon (1/2 ounce) granulated sugar
1/2 cup (2 ounces) milk
1 teaspoon vanilla extract
1/8 teaspoon lemon oil, optional
2 large eggs
2 tablespoons (1 ounce) freshly squeezed lemon juice (juice of half a juicy lemon)
2 tablespoons (1/2 ounce) confectioners’ sugar


Directions

Preheat the oven to 425°F.


Pour the melted butter into a 12" skillet with ovenproof handle, or a 10" square pan. Yes, the size of the pan matters. Too small, it’ll overflow. Too large, it won’t puff as high. Try to find a pan or ovenproof skillet whose square-inch cooking surface is about 100 square inches. (If you remember your math, you’ll say, "Hey, a 12" skillet should be about 113 square inches of surface area…" In reality, it’s slightly less, due to the sklllet’s sloping sides.)


Whisk together the flour, salt, nutmeg, sugar, milk, vanilla, lemon oil, and eggs till fairly smooth.


Pour the batter into the pan. Bake the pancake for 18 to 20 minutes, or until it’s very puffy and golden, with deeper brown patches. Remove it from the oven, and sprinkle with the lemon juice, then the sugar. Cut in squares, and serve immediately, garnished with fresh berries, if desired. Yield: 4 generous servings.


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