Alice Teel from Perry Hall is looking for a recipe for a puff pancake that she had lost. She remembered that a cast-iron skillet was put in the oven with butter to melt and then the batter was poured into the hot skillet and baked.
When it was done, the large pancake was puffed around the edges and somewhat sunken in the middle, perfect for filling with fresh fruit and whipped cream.
Dianne Ross from Baltimore sent in a recipe for an oven pancake that sounds very similar to the one Teel requested. She said she has had the recipe for more than 30 years and that it was a favorite of her daughters when they were growing up. She said that she generally serves it with strawberries, sour cream and a dusting of powdered sugar.
I tested her recipe and watched with delight as the pancake puffed up high in the oven. For full dramatic effect, this should be served the moment it comes out of the oven; like a souffle, it begins to sink in on itself in mere minutes.
But not to worry if you come late to the table: The pancake may not look as impressive, but it will still taste wonderful, particularly topped with fresh berries and a dusting of powdered sugar as Ross suggested.
Kandra Partlow from Baltimore is looking for the recipe for the banana whipped cream pie that was served at the now-closed Haussner's Restaurant in Baltimore.
Don Sherman from Owings Mills is in search of a recipe for a simple Southern-style cream waffle.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email email@example.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Oven puff pancake
Makes: 4 to 6 servings
1/2 cup butter
1 cup flour
2 tablespoons sugar (optional)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
Heat oven to 400 degrees. Put butter in 10-inch cast-iron skillet and place in oven. While butter melts, prepare the batter.
Sift flour, sugar (if using), cinnamon and salt in a small bowl. Beat eggs well and add milk, then whisk in dry ingredients and mix until smooth. This all can be done in a blender if you prefer. Remove skillet from oven and immediately pour in the prepared batter into hot skillet. Return to oven and bake for 20 to 25 minutes until pancake is puffed and center is dry.
Serve immediately.Copyright © 2015, The Baltimore Sun