I had never heard of “puff-overs” until I married my husband.
I have heard of these being referred to as a “dutch babies” and “german pancakes” but puff-over pancakes is by far the best description.
These also happen to be Mr. T’s favorite breakfast because they are made up of like, 50% eggs and Mr. T LOOOVVVEESSSS eggs.
So… fun fact about Taylor: today is my birthday! Yay, me! Today is turning out to be a really busy day though, so we celebrated last night.
So rewind to yesterday, I’m sitting down working on this bloggity blog, catching up on some Bachlorette (OMG, guys. THE DRAMA) when all of a sudden I get a knock on the door. I stand up and walk over and open the door only to find Famous Julie (AKA the blue-eyed bandit) standing on my porch with a gosh dang ski mask on.
She was the least terrifying thief I’d ever laid eyes on. As I swung the door open her big blue eyes beamed with excitement and the only thing you could see through her mouth hole was a bunch of teeth because she was smiling so big. Her eyes were so big and glowing so brightly with excitement she looked like a character from Frozen.
Apparently she was there to kidnap baby girl for the evening so Mr. T and I could go on a fun date.
She asked me if I was scared. I asked her if she’s ever been afraid of Disney cartoon princesses.
In other words… No.
She was the cutest bandit I’ve ever seen in my life.
Puff-Over Pancakes
Ingredients: 2 cups flour 2 cups milk 12 eggs 1/2 cup butter, melted
Directions: Mix together the flour, milk, and eggs. Pour into a greased and floured cake pan. Melt one cube of butter and pour over the top of the batter. Bake at 350° F for 40 – 45 minutes. (Or you can halve the recipe like I did and bake it in a cast iron skillet!) Top with freshly whipped cream, syrup, powdered sugar, fresh fruit or any of your other favorite toppings.
It appears I was a little hasty putting the whipped cream on as it immediately turned into a giant puddle as it hit the surface of the piping hot pancake. Story of my life.