Puffed Pancakes

My inspiration today is coming from my sister's blog. She posted about my mom's awesome caramel corn, so I think I’ll continue on the food theme, and post the recipe for puffed pancakes. What? You've never heard of puffed pancakes?!!! Well, let me enlighten you.

Growing up, it was tradition to have puffed pancakes once a year—on Christmas morning. After opening gifts, we would enjoy the warm, buttery goodness of those puffy, delectable. . .mmmm. . .words just can’t describe them.

However, last year something happened. I don’t know what it was, but for some reason we didn’t have puffed pancakes for breakfast. Maybe we ran out of eggs. . .Whatever the case was, you can be sure that I’m going to lobby hard to resurrect them this year.

Puffed “pancakes” are baked rather than fried, and get their name from the “puff” they get in the oven. I would love to say that they’re healthy for you, but unfortunately, they’re not. But hey, it’s once a year. Give yourself a treat with these easy to make “pancakes.” And might I add that they’re great without syrup too.

Joyce’s Puffed Pancake (Mom’s recipe)

½ c. butter/margarine
1 c. flour
1 c. milk
6 eggs
Salt to taste (a dash usually does it)

Melt ½ cup butter in a 9 x 13-inch pan in the oven. Meanwhile, mix together flour, milk, eggs, and salt. Pour over melted butter in pan. Bake 25 minutes at 425 degrees. This will puff up, especially at the edges. Serve with fresh fruit, syrup, or jam. This recipe can be increased as many times as you like. *This is a high fat dish so you may want to watch what you serve it with.