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Puffed Pancake in a small cast iron skillet with bacon on the side

Puffed Pancake

Yield: One gorgeous pancake


  • 1 tablespoon butter

  • 1 egg

  • ¼ cup milk

  • ¼ teaspoon almond extract

  • ¼ cup flour

  • 1 tablespoon sugar



  • Preheat oven to 475 degrees

  • When the oven is good and hot, put a tablespoon of butter into a 5 ½ inch (or so) skillet or ramekin. Let it melt and try not to burn the butter.

  • Beat the egg until it’s seriously fluffy, then beat in milk and almond extract. Next add the flour and sugar, and beat until smooth.

  • Pour this into the very buttery and hot skillet, and put it back into the oven. Bake for about 7-8 minutes (or possibly more) until puffed and golden and baked through.

  • Don’t burn yourself taking it out of the oven, and beware that if you put the skillet directly onto a plate the plate might crack. We put a little cork coaster underneath to prevent that from happening.

  • Serve with Vermont maple syrup or Karen's Orange Apricot Ginger Sauce

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