If you like popovers, you’ll love this puffy pancake — which is essentially a giant popover, just made in a skillet. It puffs up as it cooks and collapses slowly out of the oven, leaving a delicious crater to fill with sautéed vegges (any combination you like or try this Sauteed Spiced Cauliflower) and perhaps a bit of cheese and herbs. Yes, supper, not breakfast. (Cut it into wedges and eat it with your hands, kind of like an eggy pizza!) All you need is an ovenproof 10-inch nonstick skillet. You can use a blender to mix the batter, but I think hand-whisking yields a puffier pancake.  

Serves 2

  • 3 large eggs, preferably at room temperature
  • 2/3 cup whole milk
  • 2/3 cup flour
  • 1/2 teaspoon table salt
  • 3 tablespoons grated Parmigianno or other hard cheese 
  • 1 teaspoon vegetable oil
  • 2 teaspoons unsalted butter
  • Sautéed vegetables and grated cheese for topping


1. Heat the oven to 425°F.

2. In a medium bowl, whisk together the eggs and milk until well blended.

3. In a separate medium bowl (preferably one with sloped sides, not too deep), combine the flour and salt. Make a well in the center of the flour and slowly pour the egg-milk mixture directly into the center, whisking as you pour, gradually widening your circle of whisking to incorporate the flour a little at a time. When well-combined, stop whisking. Don’t worry if there are a few lumps of flour. Stir in the cheese.

4. In a heavy 10-inch nonstick oven-proof skillet, heat the oil and butter over medium-high heat. When the pan is hot, swirl the fat to coat the bottom and sides. Pour the batter into the hot skillet and let it sit on the burner for 30 seconds to begin to set the edges. Transfer the skillet to the hot oven and bake for 18 to 20 minutes, or until the pancake is nicely puffed up, brown, and set.

5. Remove from the oven and let the pancake rest for a few minutes. It will slowly deflate. Transfer it to a cutting board or serving plate. Fill it with warm topping. Cut or tear into wedges and serve with forks, or roll up and eat with hands.
 


 

Sautéed Spiced Cauliflower and Shallot Topping or Filling

This little sauté is meant to be a topping for a Puffy Oven Pancake or a filling for tacos or burritos, but it could certainly make a fine side dish for two people.