Here’s the recipe for the Puff Pancake I mention in Chapter 29 of my book, God’s Patient Pursuit of My Soul. I’ve been baking it for over 30 years. My favorite way to eat it is to squeeze fresh lemon juice over it and sprinkle with powdered sugar. My children prefer syrup. Enjoy!

Puff Pancake


3 tbsp. Margarine or butter

1 cup milk

3 tbsp. Honey

1-2 Tablespoons ground flax seed

½ tsp. Salt

3 oz. Cream cheese, softened

6 eggs

1 cup all purpose flour

½ tsp. Baking powder


Heat oven to 400° F.  Grease a cast iron skillet or deep-sided stone baker with 1 tbsp. butter.  Add remaining butter to skillet or stone; place in oven until butter just sizzles.  While skillet/stone is in oven, place remaining ingredients in blender.  Blend at high speed for 1 minute. Scrape down the sides and blend at high 1 more minute.


Remove skillet/stone from oven; immediately pour in batter.  Bake at 400° F for 20-25 minutes or until puffed and dark golden brown.  Remove from oven and sprinkle with fresh lemon juice, if desired. Serve immediately with powdered sugar, jelly, syrup or sauce, or fresh fruit.

6 to 8 servings.