My family LOVES breakfast. Growing up we ate whole oats and cracked wheat most mornings, but every now and then my Dad would whip up something special for all of us - omelets, hash browns and puff up pancakes being his favorites. He was good at cooking breakfast and we loved eating whatever he made, but our favorite was definitely puff up pancakes.
Now, I'm not sure what most people call them, but I'm talking about the eggs + flour + milk mixture that you pour into a pan in the oven and watch it raise until it gets all puffy - hence the name "puff up" pancakes. At least, that's what our family calls them. In the past, my dad was always cooking for large numbers (8 kids + 2 parents) so our puff up pancakes were institutional size. Two large glass pans would be placed in the oven and we'd all sit and watch it puff up. Super fun for kids.
Even though we're all grown up now, puff up pancakes are still the family favorite. They are usually the go-to recipe for holiday mornings. My husband Alex recently found a new version of puff up pancakes on www.kinfolk.com that we all just fell in love with at first bite. He made it for Thanksgiving breakfast this year and all of us instantly decided it was the new Christmas breakfast plan. This particular recipe calls them "Dutch Babies" but I'm still particular to puff up pancakes. Call them what you will, this recipe is a keeper for the holidays! Enjoy! (See link above for original recipe.)
Dutch Babies/German Pancakes/Puff Up Pancakes
3 tablespoons (1.5 ounces/45 grams) unsalted butter, at room temperature
1 cup (5 ounces/150 grams) flour
1/4 teaspoon salt
4 large eggs
1 cup (8 ounces/250 milliliters) whole milk
1/2 teaspoon vanilla extract
2 tablespoons (1 ounce/30 grams) unsalted butter
4 ultra-ripe fuyu persimmons, cored and sliced
1 honeycrisp apple, peeled, cored, and thinly sliced
1 teaspoon cinnamon
1/4 cup (1.75 ounces/50 grams) granulated sugar
Juice of 1 lemon
1/2 cup (3 ounces/90 grams) pomegranate seeds
1 cup (8 ounces/250 milliliters) heavy cream
Adjust an oven rack to the middle position and preheat the oven to 425°F/215°C. In a medium cast-iron skillet or 8-by 8-inch/20-by 20-centimeter dish, melt the butter over medium heat whilst the oven preheats (if using a Pyrex dish, place the buttered dish in the oven and remove it once it begins to bubble). Remove when bubbling and set aside.
Combine the flour and salt in a large bowl. In a medium bowl, whisk together the eggs, milk and vanilla until foamy. Add the wet mixture to the flour and mix just until combined. Pour the batter into the warm skillet or dish and bake until the pancake puffs and lightly browns along the edges, 18 to 22 minutes.
While the Dutch Baby bakes, melt the butter in a medium skillet over medium-high heat. Add the sugar and cook, stirring, until it begins to dissolve. Add the sliced apple, persimmons, cinnamon and lemon juice. Cook, stirring, until fruit is softened, 8 to 10 minutes. Remove from heat.
Whip cream in a stand mixer or with a whisk until it forms soft peaks. Transfer the Dutch Baby to a cooling rack and top it with the fruit compote, whipped cream and pomegranate seeds. Serve immediately (it quickly deflates!).