This oven-baked pancake recipe is shared with me by my friend, Meg. I’ve modified the original recipe only slightly.
It’s truly the easiest ‘puffy’ pancake to make. (I think it’s roots come from the Dutch Pannekoeken.) It uses only a few simple ingredients that you probably already have in your pantry.
It’s a real show-stopper when it comes out of the oven puffed up high and it’s great for company. It takes about 10 minutes to put together and another 15-20 to bake. Easy peasy.
Thanks, Meg! 🙂
Prep time: 30 minutes total – 10 minutes prep, 20 minutes bake
- 1/4 stick of butter (4 tablespoons)
- 1 cup milk
- 1 cup flour
- 3 eggs
- 2 tablespoons of sugar
- 2 medium apples, cored and sliced (optional)**
- Cinnamon to taste
- Powdered sugar or syrup for garnish
**1 1/2 cups of fresh or frozen fruit can be added to this recipe. If you use frozen, thaw and drain well before using. This recipe is equally good with the fruit added to top the pancake after it’s baked.
Preheat oven to 425 degrees.
Use your chunk of butter and grease the sides of a 9 x 13 pan.
Place the rest of the butter in the bottom of your pan and place in oven just until butter is melted, then remove.
While the butter is melting, combine the milk, flour, eggs, sugar and cinnamon in a small bowl.
If you are using apples, add the slices to the melted butter and return to oven for 5-10 minutes until fruit is softened. Remove from oven and pour batter on top of fruit and bake.
If you are making a plain pancake, simply pour the batter over the melted butter and bake for 15-20 minutes until pancake is puffy and browned.
Serve your warm, oven-baked pancake with powdered sugar, syrup or topped with fruit. Or eat it plain.