Dan Neman prepares the French version of the oven puffed pancake, a pascade.


  • 3 large eggs
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1¼ cups whole milk
  • 3 tablespoons butter
  • Chopped chives for garnish

Preheat oven to 425 degrees.

In a medium bowl, whisk together eggs, flour and salt. Slowly add milk in a thin stream, whisking all the time. Whisk until the batter is smooth.

Add butter to a 10-inch skillet, preferably cast iron, and heat in oven just until melted (watch closely so it does not burn). Swirl melted butter around pan to completely coat bottom. Gently add the batter and cook until puffy and golden brown, 20-25 minutes. Garnish with chives.

Video by Colter Peterson, cpeterson@post-dispatch.com