This lovely breakfast or brunch dish reminds “Mom” of the Apple Puffed Pancake made on Christmas morning at her house! Why wait? Make every day a special occasion with Popover Pancakes! This 4 ingredient recipe was created & served at the Classic Rosewood Inn (A Thorwood Property).

Popover Pancakes


3 cage-free eggs

3/4 cup flour (“Mom” prefers unbleached organic flour)

3/4 cup half and half (“Mom” prefers organic or Soymilk Creamer)

1/4 tsp real vanilla extract


Heat oven to 400 F.

Break three eggs into a bowl, add liquid (can be almond milk if lactose intolerant). Mix well but do not beat. Add flour, stirring constantly.

Spray two 8 inch ceramic frying pans or one larger 12-14 inch pan. Pour mixture into pan. If making two popover pancakes, split between the two pans. Put in oven and do not peek!

Bake for about 15-20 minutes until nice and tall.

When nicely browned and tall, take out and garnish with fruit of the season or simply leave plain. Sprinkle with powdered sugar and serve with real maple syrup and/or real whipped cream.

*Recipe and image courtesy of*