Fresh sliced strawberries with a skillet puff pancake that isn’t too sweet. This is what breakfasts aspire to be.
A Skillet Puffed Pancake is also know as a Dutch Baby
These super puffy and crunchy pancakes have more of an egg base than traditional pancakes, and are baked in the oven in a hot skillet. Cut into wedges like a pie, and topped with sugar and fresh fruit, they mentally transport you to a farmhouse on the German countryside (at least I think so).
It’s hard to imagine waking up to a breakfast like this right now. Fresh sliced strawberries with a skillet puff pancake that isn’t too sweet until you drown it in maple syrup and powdered sugar.
Mainly because my breakfast for the last 10 days has been yogurt and puff grain cereal while sitting in a chilly breakfast room filled with fellow travelers as I snapped photos in Cusco and Machu Picchu Peru. I am sitting for a few moments before a last whirlwind attempt at trying some local cuisine and hoping on the flight home trying to digest my thoughts.
Leaving new places is always hard for me. There is never enough time, there’s always something else I could have tried and there’s the unexpected friendships that you have to leave behind. I am so grateful to have gotten to come and enjoy every single thing (more on that in a future post), but am always overwhelmed by how hard it is to step onto that plane and return home.
I will miss the people and the colors, the foods and the smells (well not all of them), the noises and the traffic. From the busy town squares to the children playing on the sidewalks, it’s the same as everywhere but new and exotic all on its own. It’s not that I don’t want to be home and return to these comforting breakfasts and the warm love of my family, there’s just that bittersweet pause.
And I don’t think that I am the only traveler that suffers this.
Lets Get the Skillet Heating!
Ok, so you came here looking for pancakes, and while this looks delicious, you really aren’t too keen on pre-heating the oven or waiting 20 minutes. I get it. Here are some some pancake recipes that keep the skillet on the burner instead of in the oven.
Oatmeal Chocolate Chip Pancakes
Classic Buttermilk Pancakes
Chocolate Chip Pancakes
If you’ve tried my Skillet Puff Pancake recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 2 tbsp butter
- 4 eggs
- 2/3 cup flour
- 2/3 cup milk
- 1/4 tsp salt
- 1/2 cup sliced fresh strawberries
- 1 tsp sugar
- confectioners' sugar & maple syrup for topping if desired
- Toss the strawberries with the 1 teaspoon sugar in a bowl and set aside while preparing pancake.
- Set the oven to 400 degrees F.
- Place 2 tbs butter in a 9" iron skillet and set in oven for 3 to 5 minutes until the butter is melted.
- Quickly whisk the eggs, flour, milk, and salt in a large bowl.
- Carefully remove the skillet with an oven mitt or kitchen towel and set over a burner to keep warm.
- Pour the batter directly into the pan. (You may hear a little sizzling).
- Bake for 20 to 25 minutes until golden and puffed along the edges.
- Top with the strawberries and powdered sugar.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 721 Total Fat: 23g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 409mg Sodium: 570mg Carbohydrates: 109g Fiber: 2g Sugar: 69g Protein: 20g