Puffy Pancake
My interpretation of Pannekoeken, a delicious Dutch pancake that puffs up in the oven and rapidly deflates when serving. Baked in a beautiful Finex Cast Iron skillet and served with Unicoi Preserves, this is an easy breakfast or brunch dish that is delicious and impressive.
  • 4 Eggs
  • 1/2cup All purpose flour
  • 1/2cup Milk
  • Pinch Kosher Salt
  • 2Tablespoons butter
  • Powdered Sugar
  • Unicoi Preserves
  1. Place a 10 inch cast iron skillet on the middle rack of your oven, then preheat oven and skillet to 425 degrees. *Photo by Finex
  2. Whisk the eggs, then add milk, flour and a pinch of salt. This will be a thin and runny batter, so don’t worry and prepared to be amazed!
  3. When oven reaches 425 degrees, carefully pull the hot skillet out of the oven and add the butter. When butter has melted and is sizzling, pour the pancake batter into the pan.
  4. Place the pan back on the middle rack of your oven and set timer for 20 minutes. Pancake is done when its puffy and golden.
  5. Dust with powdered sugar, if desired. Serve with your favorite flavors of Unicoi Preserves (we chose Salted Caramel Peach and Strawberry Vanilla Spread but Vineyard Spread is delicious here too!) and your favorite breakfast meat. The saltiness of bacon is the perfect complement to Puffy Pancake and Unicoi Preserves.