Sundays I make an effort at making something different for breakfast. Something the children do not usually get to eat during the rest of the week. Today it was a puffy pancake, also known as a Dutch baby pancake or a German pancake.
Place a 10-inch cast iron skillet in the cold oven and heat oven to 425 degrees Fahrenheit (220 degrees Celsius). Meanwhile, break five eggs into the blender container, add 240 ml whole milk, 30 ml heavy whipping cream, 3 tablespoons raw cane sugar, 1 tablespoon Grand Marnier, 145 grams cake flour, and a pinch of salt. Blend until smooth.
When oven is heated, add four tablespoons unsalted butter to the hot cast iron skillet and let melt. Add pancake batter to melted butter and bake 20 minutes.
Other additions I have made in the past include the zest of one orange and finely chopped basil leaves. Today it was simply the Grand Marnier for flavouring.
Wait about five minutes until pancake deflates to cut into wedges. My son said my pancake looked like pie this morning as I did not cut mine up into small pieces as I do for him and his sister. Dust with powdered sugar and enjoy.