Puff Pancake with Lemon Prickly Pear Syrup

Jeremiah Inn Bed and Breakfast, Ltd.

10921 East Snyder Road , Tucson, AZ 85749-9066 USA


  • 5 whole eggs
  • 1 cup milk
  • 1 cup flour
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/4 cup prickly pear syrup
  • confectioner's sugar


  1. Preheat oven to 425 degrees. Place one tablespoon of butter in each of two, glass 9" pie plates. Put pie plates into hot oven for butter to melt to golden color as you follow the steps below.
  2. Using blender, puree eggs on high for 30 seconds. Add milk slowly through the blender cap, and continue blending. Add flour one tablespoon at a time, and blend final 30 seconds. Immediately pour one half of the batter into each of the two pie plates. Bake 20-25 minutes, or until sides of each pancake have puffed up.
  3. Divide each in half. Put on breakfast plate. Top with syrup and dust with sifted confectioner's sugar. Listen for "ooohs, and aaahs, and what do you call its?" (To make syrup, combine lemon juice and prickly pear syrup for 30 seconds on high in microwave)
  4. Jeremiah Inn Bed and Breakfast offers Prickly Pear Syrup in the gift shop for $4.50 per 10 oz. bottle, but if you cannot find the item in your store, you may just make a lemon drizzle of 1/2 cup confectioners' sugar, 2 tablespoons of lemon juice, 1 tablespoon corn syrup, and microwave on high for 30-60 seconds, until clear.
About this recipe:

Puff Pancake with Lemon Prickly Pear Syrup