Monster Pancakes
This was the one thing my Dad could make really well when I was growing up. They puff up while cooking in the oven to create the monster in the pancake. We used to serve it smothered in strawberries.
This was the one thing my Dad could make really well when I was growing up. They puff up while cooking in the oven to create the monster in the pancake. We used to serve it smothered in strawberries.
- Carbohydrate 157.036150002188 g
- Cholesterol 5293.6 mg
- Fat 195.692625195741 g
- Fiber 5.06250008940697 g
- Protein 179.896400002188 g
- Saturated Fat 54.1147875406072 g
- Serving Size 1 1 Serving (1598g)
- Sodium 2582.79050229297 mg
- Sugar 151.973649912781 g
- Trans Fat 24.5534750087537 g
- Calories 3116 calories
Step-by-step
- Pre-heat oven to 400 degrees.
- Melt butter in 9x13 inch pan by placing in hot oven for a few minutes.
- Mix eggs, milk, and flour together. Pour over melted butter.
- Bake 20 minutes until puffed and golden. Cut into squares. Serve with syrup, mashed strawberries, or other favorite pancake topping.
Thermal Shock and Oven Spring
Success with this formulation relies entirely on direct thermal transfer from preheated fat to a cold batter. Placing a 9x13-inch pan containing fat directly into a 400 degree oven ensures the cooking vessel reaches maximum thermal capacity before the mixture enters. When liquid proteins hit hot oil, steam generation accelerates rapidly inside the matrix. This aggressive vaporization provides the necessary lift without relying on baking powder or baking soda.
Batter Homogeneity and Gluten Development
Vigorous whisking of eggs, milk, and flour activates the wheat proteins to form a resilient gluten network capable of trapping expanding gases. Lumps must be completely eliminated during the mixing phase because uneven hydration creates dense pockets that inhibit uniform vertical expansion. Pouring the resulting smooth batter directly into the bubbling fat creates an immediate seal around the edges, forcing the center to billow upward into characteristic golden domes.
Post-Bake Texture and Storage Properties
Baking requires precisely 20 minutes until the exterior turns deep golden brown and the edges crisp significantly. Because these baked items lack chemical leavening agents, they deflate rapidly upon cooling as internal steam condenses. Leftovers store poorly in refrigeration due to starch retrogradation that yields a tough, rubbery crumb. Freezing baked squares for up to one month remains viable if individual portions are separated by parchment paper and reheated directly in a toaster oven to restore surface crispness.
