This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. This recipe can be altered with substitute ingredients. A little rum to the batter is a nice addition and nuts are optional. Whole milk is the best diary for this recipe, because the pancake will rise better than using soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples are the favorite fruit, but under-ripe pears taste equally good. Add cranberries or raisins to the batter for another variation. Use white sugar or maple syrup to replace the brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch iron skillet, but cut the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.