Puff Pancakes! So easy and so good.

I came across a recipe recently for puff pancakes and tried it immediately. It was delicious and I was instantly hooked.
But you know me, I can't leave well enough alone and just make a recipe the way it's been given to me. I made a few small tweaks and made this amazing breakfast food just a little bit healthier.


Puff Pancakes (with oat flour)

1/4 cup Unbleached All-Purpose Flour

1/4 cup oat flour (oats ground up in a spice grinder/food mill/food processor)
1/4 teaspoon salt
small pinch of nutmeg
1 tablespoon (1/2 ounce) granulated sugar
1/2 cup (4 ounces) milk
1 teaspoon vanilla extract
1/8 teaspoon lemon zest
2 large eggs
1/2 a lemon to squeeze over the pancake

fresh fruit, syrup, or jam for topping the pancake

Preheat the oven to 425°F.

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

Pour the batter into a lightly greased 12 inch oven safe skillet or 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 top it with topping of your choice. The puff pancake will un-puff a bit once it gets out of the oven.

2-4 servings. (or just 1 if you are like me)