I received this recipe from my husband’s grandmother Sande, so I thought it apt to re-name them Sande’s Puffy Pancakes. But apparently much of the rest of the country attributes them to the Magnolia Hotel. They are a variation on the dutch baby or german pancake; using lots of milk and eggs and and a modest amount of flour. Some people garnish them with fruit, but I prefer to put a few different berries in each dish before they bake. Because the batter is mixed in a blender or food processor, and they’re baked at a very high heat, it only takes about 30 mins. to whip up a batch. It’s also safe to halve the recipe as needed.
(Yield: 6 servings in 3/4 cup ramekins, or 4 generous servings in 1 cup ramekins)
- 6 eggs
- 1 cup all purpose flour
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup frozen orange juice concentrate*
- 1 tablespoon butter, plus 2 to 4 tbsp. butter for ramekins
- optional: handful of mixed berries
Garnish options: lemon wedges, powdered sugar, berries
* I don’t recommend substituting orange juice for the concentrate, but if you have to, I expect the pancakes would take a little longer to cook.
1. Combine eggs, flour, milk, sugar, and orange juice concentrate in food processor or blender and mix well. Add 1 tablespoon butter and blend thoroughly.
2. Preheat oven to 450 degrees and add 1/2 to 1 tablespoon butter to each ramekin. Heat dishes on cookie sheet in oven until butter is melted but not browned. Using a brush, spread the butter around each dish.
3. Divide batter evenly among dishes (about 2/3 full) and optionally add a few berries to each ramekin.
4. Bake until puffed and golden, about 17 – 20 mins., depending on the size of the ramekins. Serve immediately.