This impressive golden puff of a pancake is baked in a cast-iron skillet in a very hot oven. The pancake will fall a little as you carry it, still in the skillet, from the oven to the table, and it should be eaten right away. While it only needs a dusting of confectioners’ sugar, it is also delicious with maple syrup.
My mother-in-law introduced me to oven pancakes when I was newly married. She whizzed up some eggs, flour, milk and a few other ingredients in a blender, and then poured the batter into a pan and popped it into the oven. Mysteriously, it puffed up as it baked. It was one of the most delicious things I’d ever eaten for breakfast.
When I started making my own puffy confection, I was hooked. And so was my husband. His eyes light up whenever he learns I’m planning on making one of these pancakes.
I’ve picked up a few tricks over the years for this recipe. Use a hot skillet to help the apples cook, and to help the pancake puff. You’ll get some crunchy, caramelized edges this way. Be sure to use a 9- or 10-inch skillet; the smaller size helps to increase the puff. And the pan doesn’t have to be cast iron. You can use any oven-safe pan or baking dish of a similar size.
The best part? This dish is easy to create, and it always turns out gorgeous.
- ½ stick butter
- 8 eggs
- 1½ cups of 2 percent milk
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- 2 apples, peeled, cored and thinly sliced (you may substitute pears)
- 2 to 3 tablespoons light brown sugar
- maple syrup
- Preheat the oven to 425 degrees Fahrenheit.
- Add the butter to a 10-inch cast-iron or ovenproof skillet, and let the butter melt in the oven for about five minutes.
- In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla, salt and cinnamon. The batter will be slightly lumpy.
- Add the apple slices to the skillet and return it to the oven until the butter sizzles.
- Pour the batter over the apples and sprinkle with the brown sugar. Bake the pancake for 15 to 20 minutes, or until it’s puffed and browned.
- Serve immediately with maple syrup.