This puff pancake family favorite recipe comes from my mother in law. She is an excellent cook and this dessert can be enhanced any number of ways. It is a family tradition to eat this treat during family get togethers, though it's especially perfect during the summer time. Keep in mind, the recipe is temperamental based upon altitude and humidity, so some experimentation may be needed. If you prefer something baking and hassle free, try my
graham cracker with fruit and icing treat.
You bake your dessert base, which is a mix between a pan cake and a custard. The sides will brown, expand and curl over the pan edge and the cake will rise all puffy like while baking.
When you pull it out of the oven, the cake will fall a little, so serve immediately while still warm. Cut the cake into slices and place on individual plates.
This is the part where each person experiments. Top the cake with a dollop of sour cream, (or plain yogurt which is healthier), then any freshly washed, cut up fruit you like. Here, we used strawberries, raspberries, blueberries and bananas. Then, sprinkle the fruit with brown sugar. If you like whipped cream or chopped fresh mint, those are good as well. Kiwi, blackberries, peaches and even chopped apple are good too. It seems the one fruit we always use is strawberries though, then whatever else we have, we chop up and add it on top.
