Yes, puff pancake looks a little lumpy when out of the oven but the taste makes up for the weird bake shapes! Our favorite recipe is from our good next door neighbors that lived to the west of us who shared it for the neighborhood cookbook.
Puff Pancake
2 tbsp butter
3 eggs
1/2 cup flour
1/2 cup milk
1/4 tsp. salt
Preheat oven to 400 degrees F. Melt butter and place in 9 x 13 pan, swirling to coat bottom. Beat eggs, add flour, milk, and salt Mix well with rotary beater or in blender until smooth. Pour into pan and bake for about 25 minutes or until puffed and golden brown. Top with desired toppings. We've used powdered sugar, syrup, whipping cream, fresh fruit, nutella, etc.... You can easily double the recipe and it still fits as illustrated by the double batch baked in the 9 x 13 pan in the picture.
About the only downside is that puff pancake doesn't reheat well. You can eat the leftovers but it's really not the same, there's a rubbery consistency to the dish. So if possible, try to eat as much as you can as soon as it comes out of the oven.
