Easy to make!
Preheat oven to 450 dgrees
Serves 4
½ cup unbleached flour
½ cup whole milk
2 large eggs
2 tablespoons of unsalted butter
real maple syrup to serve on the side
1 cup lightly sweetened berries, sliced bananas, sauteed apples or choppeed nuts.
In the bowl of a stand up mixer blend flour, milk and eggs until smooth. Refrigerate batter for 15 min.
Spray 4 individual ramekin dishes with pan coating. Add 1/2 tablespoons butter in each dish. Set on a cookie sheet and put into hot oven. Let butter melt until very hot but not brown. Add 1/3 cup of batter into each ramekin dish. Bake for approx. 12 min until the pancakes are puffed up and golden brown. Fill each with a 1/4 cup of berries or the topping of your choice and serve immediately with warm maple syrup on the side.
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
I love these with just a dusting of powdered sugar and a squeeze of lemon juice. They belong to one of my favorite breakfasts of all time.
Debbie
I like to mix up the batter in a blender because that's what my mom always did. Makes it easy to pour and minimizes the clean up.
What size are those ramekins? I don't have any but wondered the size in case I have something else that might work. How deep do the sides need to be?
The ramekin dishes I use are 5 inches in diameter and 1 inch deep.
My mom's puffed pancakes were my absolute favorite breakfast treat growing up at Brampton. Really do miss them!
Come October, my husband and I will be given the reigns as Innkeepers of a B&B owned by couple in Montana. We will be going there the end of September for some initial training and I am to bring some recipes. THIS one is going with me, for sure. I think these beauties put on such a wholesome, fresh display and I can hardly wait to show them off. Thank you for all the wonderful breakfast recipes on your website, ladies…I feel like I found a goldmine!
Welcome to innkeeping! You have found the perfect place to help you with breakfast. None better on the whole WWW !
I have made these often since Danielle posted them and they are a favorite here filled with whatever is in season. Enjoy and let us know how it goes for you.