Preheat oven to 400 degrees.
Place 2 Tablespoons butter or margarine in 9 x 1 1/4 inch pie plate.
Put in oven for 2-4 minutes to melt butter.
Whisk 2 large eggs in medium bowl.
Add 1/2 cup flour.
Add 1/2 cup milk.
Add 1/4 teaspoon salt.
Beat ingredients except lemon juice and powdered sugar with whisk or hand beater. Do not overbeat.
Retrieve pie plate from oven. Brush sides with butter.
Pour batter into pie plate.
Place in preheated oven and set timer for 25-30 minutes.
No peeking! Check around 22 minutes as Oven times vary. Pancake should be golden brown and puffy when done.
Place on cooling rack.
Slice and serve immediately with powdered sugar, lemon juice, or any favorite pancake topping. Use cinnamon, vanilla, or fruit toppings for added flair!
My final product was very successful. It tasted magnificent. The texture is smooth and rich, with a little crisp on the edge. The powdered sugar tastes great but next time will try lemon juice to add.
If I made this again, I will use apples and cinnamon on the bottom of the pan. The difficulty is a low degree, the recipe is simple. Ingredients are common so it's easy to prepare with no planning.
I learned if you follow the directions step by step, it's hard to make a mistake. This recipe can be doubled easily. It is good for sleepovers or anytime, even brunches or dinners!
" I like the fact that puffy pancakes are easy and there is protein from the eggs in the recipe. They were delicious!" - Lukas' Mom
"These puffy pancakes are legendary!" - Lukas' Dad
"Breads." Betty Crocker's New Cookbook. 8th ed. New York: Simon and Schuster MacMillan, 1996. 50. Print.