When I was a child mom would make these in a cast iron skillet, baked them and we would have them with just powdered sugar.
Over the years, I wasn't completely sure what her recipe consisted of. Then one day I made them again using different amounts and this was extremely close in reproducing them.
I have to admit I think she would have nuts over adding the fruit toppings like we do. While they are delicious and nothing like the regular American style pancakes. These are light, fluffy or I should say puffy and not dense at all.
Adding fruit topping turn them into more of a dessert brunch more than breakfast. I like to have them later in the morning after I have been up awhile. I am not big for sweet sugary toppings, that's why I only use fresh fruit purees. The kids however a little different, they love the fudge, caramel and bananas on top with whipped cream.
Add whatever your family likes.
My favorite, when in season, is adding a little almond extract to the batter, then topped with fresh raspberries, raspberry puree and a touch a real whipped cream or a touch of powdered sugar over the berries.
My sons favorite is banana caramel or apple caramel. This particular morning I had bananas in the house, he said these were fantastic! He also likes to add hot fudge sauce warmed over the bananas with whipped cream.
With the apple version, he will add cinnamon with powdered sugar and drizzle caramel over the apples, topped with whipped cream. You can see why I considered them a dessert with that kind of topping.
The original way mom made them is sprinkled with powdered sugar. I think she would love them this way. In my memory her favorite would have been with a dollop of lemon curb and whipped cream.
As you can see, there are many combinations and toppings you can come up with if you aren't the plain puffed pancake lover.
I just love the ease of baking them in individual mini tins or cupcakes tins to have a variety instead of one big puffed pancake.