A cottage breakfast is not just about the food. It’s about how everything comes together…the slow pace, the peace, and the feeling that you don’t have to rush. The birds are singing, the morning sun is warming the room and, for a moment, everything feels right.
Puffed pancakes are a showstopper that combines the best of both worlds: the comforting flavors of a classic pancake with the elegance of a soufflé. They’re a reminder that breakfast can be both simple and magical, and they bring an element of surprise to the table. You may have never seen a pancake puff up like this, but once you do, you’ll want to make them every weekend.
Go ahead. Take your time and savor every bite.
With love and warmth,
Ana
Cottage Puff Pancake with Berries
A warm and nourishing oven-baked pancake.
Equipment
- 1 whisk
- 1 Mixing bowl
- 1 10- or -12" cast-iron skillet
- 1 oven
Ingredients
- 4 large eggs – room temperature
- 1 cup whole milk – room temperature
- 1 cup all-purpose flour
- 2 tbsp granulated sugar or honey
- 1 tsp pure vanilla extract
- Pinch salt
- 5 tbsp unsalted butter
- 1 cup frozen or fresh berries – sliced strawberries, blackberries, raspberries, or a mix
- Powdered sugar or maple syrup – for serving
- a touch of cinnamon or lemon zest for extra depth – optional
Instructions
Preheat the skillet and oven.
- Preheat the oven to 425°F (220°C)
- Place a 10–12 inch cast iron skillet or oven-safe pan inside to heat while you prepare the batter. Preheating the skillet ensures the batter hits the pan at the perfect temperature, setting the state for a dramatic puff.
Mix the batter.
- In a mixing bowl, whisk the eggs, milk, flour, sugar or honey, vanilla, and salt until everything is incorporated and the batter is smooth and bubbly. Let it rest for a few minutes.
Pour and rise.
- Carefully remove the hot skillet from the oven. Add the butter and swirl it around to coat the pan fully; it should sizzle and brown slightly.
- Pour batter into the hot skillet. Scatter your chosen fresh or frozen berries evenly over the top and then quickly return it to the oven for 20-25 minutes.As the pancake bakes, it will begin to rise, creating golden, crispy edges that give way to a soft, custardy center.
Serve.
- Dust with powdered sugar or drizzle with maple syrup and serve warm.
Notes
Frozen berries can go straight from the freezer. Toss them in a little flour if you’d like to prevent sinking.